Loryn Galardi | Chocolate Cashew Milk Pudding
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Chocolate Cashew Milk Pudding

This recipe is from my wonderfully creative client, Emily. A self-professed sugar addict like me, she discovered that trying to kick her sugar habit was not working well. Even fruit was a trigger, leading her to binge. Here’s just one of the desserts that helped her have a treat without spiking her blood sugar. She’s even calculated the calories and nutrients!

1 cup unsweetened cashew milk (you can use coconut or almond milk too)
2 TBSP unsweetened cocoa powder
2 TSP to 2 TBSP maple syrup, to taste
A few drops of vanilla extract
1 envelope Knox gelatin

Heat the cashew milk in a small saucepan over low-medium heat. In a tiny bowl, using a small whisk or fork, make a paste/slurry with the cocoa powder and some cashew milk. When the milk is hot, add the cocoa powder paste and whisk into the pot immediately to avoid any clumps. Add the maple syrup and whisk. Mix the gelatin in a small bowl, whisk to avoid clumping, and add to the pot, immediately whisking thoroughly. Remove the pot from the heat, mix in a few drops of vanilla, and pour into 3 ramekins. Allow to cool, then refrigerate until pudding sets. Top with 1 TBSP of whipped coconut cream (whip up the thick cream from a can of coconut milk with a little vanilla or maple syrup mixed in—keeps in the fridge for up to 10 days), and/or a couple of berries.

* 72 calories, 12g carbohydrates, 9g sugar, 2g fat, 2.7g protein

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