A decadent vegan chocolate pudding with all of the classic s’more components. Perfect for summer desserts and parties!
2 1/2 cups soaked raw cashews (soak at least 1 hour and rinse)
1 1/2 cups cacao powder
1 cup maple syrup
1/2 cup honey
1 teaspoon vanilla
1/2 teaspoon sea salt
1/3 cup water
3/4 cup melted coconut oil
Graham crackers, marshmallows and chocolate chips for serving
Follow this order exactly– it will make all the difference in the world
In the Vita-mix, or a high-speed blender, add the cashews, maple syrup, honey, vanilla, sea salt and water. Blend well until smooth and creamy (you may have to use the Vitamix stick thingy, whatever it’s called haha)
Add the cacao powder and blend until mixture is totally smooth- no lumps, mmm k? Once again, use the Vita-mix stick thingy.
Lastly, add the coconut oil and blend until smooth.
Grab 4 small Mason jars and sprinkle the bottom of each one with graham crackers.
Pour the chocolate mixture into the jars. You can store these covered in the fridge to top later.
When you’re ready to serve, top with toasted marshmallows, more graham crumbles, and chocolate chips.
You can use this raw mousse as a pie filling, too! Pour into a graham pie crust, top with marshmallows, and broil in the oven. YUM.