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!
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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