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Cacao & Coconut Pudding


  • 1 Cup Cashews (soaked for at least 6 hours)
  • 3/4 Cup Coconut Milk
  • 1/4 Cup Liquid Sweetener
  • 2 Tablespoons Raw Cacao Powder
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
  • 1 Tablespoon Maple Sugar (or Coconut Sugar)
  • 1/2 Teaspoon Vanilla
  • 1/4 Teaspoon Pink Salt


  1. Place the cashews, liquid sweetener, cacao powder, maple sugar, vanilla and pink salt in a high-speed blender and process until the mixture is silky smooth.
  2. In a small saucepan, whisk the cornstarch and water together until it is smooth.  Add the coconut milk and place the saucepan over medium heat.  Whisk continuously until the mixture thickens.
  3. Allow it to cool for a minute and pour into the blender.  Process until the pudding is mixed well.
  4. Transfer to an airtight container and refrigerate for at least two hours.

Optional:  Serve with coconut whipped cream, cacao nibs, fresh berries, orange zest or edible flowers.


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