If you haven't tried my blueberry lemon cashew mousse, you should! It is delicious. If you're more of a chocolate person, however, then this chocolate raspberry cashew pudding is for you. It's vegan, gluten-free, delicious. And if you can't have cashews, then check out my chocolate avocado pudding recipe (the latter is a hit with a lot of my adult and pediatric patients!).

Ingredients

• 1.5 cups raw cashews (soaked overnight/at least 4 hours and then washed)
• 3 tbsp cocoa powder
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3 tbsp brown sugar
• 1/4 cup almond milk (if you'd like to make this a mousse instead of a pudding, use 1/4 cup coconut cream instead)
• 1 cup organic frozen raspberries
• Optional garnishes:
  • Cacao nibs
  • Chocolate shavings/chips
  • Marshmallows
  • Coconut shreds

Instructions

Throw everything into a blender and blend until a smooth consistency is achieved.

Pour into individual serving bowls or a communal one, garnish if you'd like, and then refrigerate for at least an hour before serving.

Enjoy!