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Warm Chocolate Cashew Cream Pudding from Vegan Chocolate


  • 1 recipe about 1 3/4 cups / 420 mL Basic Thick Cashew Cream (below)

  • 2 tablespoons / 12 grams Dutch-process cocoa powder sifted

  • 2 tablespoons / 26 grams organic granulated sugar

  • 2 ounces / 57 grams dark chocolate 62-68%, finely chopped, or use vegan chocolate chips for a sweeter pudding

  • 1 teaspoon / 5 mL pure vanilla extract

  • Dark chocolate shavings for garnish (optional)

For the basic thick cashew cream:

  • 5 ounces about 1 cup / 142 grams whole raw cashews, rinsed and soaked 3-4 hours, or overnight

  • 2/3 cup / 160 mL water at room temperature

  • 1/4 cup / 60 mL agave or maple syrup grade B

  • 1 teaspoon / 5 mL vanilla extract

  • 1/4 teaspoon guar gum


  • Prepare the cashew cream. Drain the cashews in a strainer. Put the rinsed nuts into a blender and add the water, agave or maple syrup, and vanilla. Blend, starting on low, and quickly increase the speed to high. Blend for about one minute, or until the cream is perfectly smooth. Push any unblended pieces of cashew down into the cream and blend for one minute longer. Add the guar gum directly into the cream, making sure it doesn't land on the sides of the container. Blend on low for 30 seconds, then increase the speed to high and blend for 1 minute. Pour the cream into a container, cover, and refrigerate for up to three days or freeze for up to two months. 

  • In a small saucepan, heat the cashew cream gently over low heat until it's just warm to the touch. Add the cocoa powder and sugar, and stir until dissolved. Remove the saucepan from heat. 

  • Add the chocolate and the vanilla and stir until the chocolate is melted. 

  • Spoon the warm pudding into small dishes and serve immediately, garnished with some chocolate shavings. The pudding can be made ahead and refrigerated in a covered container for up to three days. It tastes well chilled or at room temperature. 

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