Description
A creamy and nutritious dessert made with layers of chocolate and raspberry chia pudding, perfect for impressing at dinner parties or indulging at home.
Ingredients
Scale
- 1/2 cup raw unsalted cashews, soaked in hot water for an hour then drained
- 2 cups water
- 1 cup homemade cashew milk
- 3 medjool dates, pitted
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
- 1 tbsp cacao nibs (optional)
- 3/4 cup cashew milk
- 1 cup raspberries
- 1 tbsp maple syrup
- 1/4 cup chia seeds
Instructions
- Blend the cashews and 2 cups of water until smooth for the base layer. Scrape down the sides to ensure even mixing.
- In a blender, combine cashew milk, medjool dates, cocoa powder, and vanilla extract until smooth. Mix with 1/4 cup chia seeds and cacao nibs, then refrigerate for at least an hour.
- Blend remaining cashew milk, raspberries, and maple syrup until smooth. Add to a bowl with 1/4 cup chia seeds, mix, and refrigerate for at least an hour.
- Layer chocolate chia pudding and raspberry chia pudding into jars or cups. Optionally top with fresh raspberries before serving.
Notes
For a creamier texture, consider substituting half the water with coconut milk. This dessert can be stored in an airtight container in the fridge for up to five days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 16g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg