Ingredients for vegan pudding with cacao

  • 3/4l water
  • 300 g peeled cashew nuts
  • 4 à 6 tablespoons of potato starch
  • 10 à 15 tablespoons Gula Java Cacao (or Cacao Kids & Sports)

vegan dessert

  1. Put the water, the peeled cashew nuts, the coconut blossom sugar and the cacao in a powerful blender an mash for about 8 minutes until reaching about 70°C.
  2. Add the potato starch and mix again for 8 minutes.
  3. Should the desired consistency not be reached, add 1 or 2 tablespoons of starch.
  4. Put the mixture in a dish and serve. (Letting it cool in the fridge might cause the pudding to collapse.)
No kitchen mixer? No problem.
  1. Mix the water together with the peeled cashew nuts and the Gula Java Cacao for about 10 minutes.
  2. Put the mixture in a pan and bring it to a boil.
  3. Mix the starch with some cold water and stir until a homogeneous substance is reached.
  4. Bring to a boil a second time. Serve the pudding when still warm.

Tip from Stefano:

For a stronger chocolate taste, add a bit more cacao to your pudding or sprinkle with extra cacao when serving. Enjoy!