Friday, July 31, 2015

Still posting The Daily Smoothie Report on Facebook and here is today's entry.

Brought to you by the Cinnamon Snail “Street Vegan” recipe for “Raw Chocolate Pudding”, which, I might add, is soooo rich and decadently delicious.  This recipe is easy to make.  But first, the smoothie blast of this morning; created with water, pineapple kale, celery, flax seeds, ginger and cinnamon.  And now for the recipe………….

2 cups raw cashews, soaked in warm water for 30 minutes
2/3 cup pure maple syrup
¼ cup organic cacao powder
¼ teaspoon sea salt

Drain the soaked cashews and rinse them under cold water.  Place the cashews, maple syrup, cacao powder, and sea salt with 2/3 cup water in a high speed blender or Vitamix and blend on high until completely smooth, about 90 seconds.  Portion the pudding into 4 ramekins, half-pint glass jars or champagne glasses.  Chill the puddings for at least 2 hours before serving.  If storing for longer, cover the puddings, and keep under refrigeration for up to 5 days.

Bon Appetite!

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