Vegan Chocolate Pudding
This Mexican vegan chocolate pudding recipe is vegan, easy to make, creamy and delicious. You can do it with or without the spices.
6 people
Calories: 319kcal
Ingredients
- 2 cups cashew raw
- 1/2 cup Maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder I used ancho chili
Instructions
- Soak the walnuts overnight. The next day throw the water in which they were soaked and rinse with fresh water.
- Put them in the glass of the blender and with half a cup of fresh water and the rest of the ingredients.
- Blend until creamy.
- Serve in individual glasses and finish with coconut whipped cream.
- To decorate you can sprinkle a little grated chocolate or chili powder.
Nutrition
Serving: 125grs | Calories: 319kcal | Carbohydrates: 33g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Sodium: 107mg | Potassium: 402mg | Fiber: 3g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg