Healthy Chocolate Hazelnut Pudding

🧂 Ingredients

• 1 cup raw hazelnuts
• ½ cup soaked dates
• ¼ shredded coconut
• 1 ½ cup soaked cashews
• ½ cup maple syrup or liquid sweetener of choice
• ⅓ cup dark chocolate chips
• ⅓ cup of cocoa powder
• 2 tbsp vanilla extract
• ¼ tsp salt

Instructions

• 1 Preheat the oven to 360 F.
• 2 For the crust, put the raw hazelnut on a baking sheet and toast them for 10
  minutes or until they get slightly brown.
• 3 Once cool, peel the hazelnuts. 
• 4 Place the hazelnuts into a food processor, and blend into a flour consistency.
• 5 Add the soaked dates and shredded coconut. Pulse a few times until you get a
  sticky paste. Set aside.
• 6 For the filling, blend together the soaked cashews, maple syrup and vanilla
  extract. Set aside.
• 7 Melt the chocolate. To melt chocolate on the stovetop, place the chopped
  chocolate on the top of a double boiler over barely simmering water. This method
  keeps the chocolate away from direct heat, which allows it to melt at a low
  enough temperature to prevent scorching and separating. (see notes for microwave
  option)
• 8 In a medium bowl, combine the melted chocolate, cashew filling and cocoa powder.
  Stir to combine.
• 9 In a glass of your choice, place 3 tbsp of the mix for the crust and press with
  your fingers to level it. This base should be one finger high.
• 10 Fill the glass with the chocolate filling. 
• 11 Optional: leave room for toppings. The ones that work well with this recipe are
  berries, coconut, or vegan ice-cream.
• 12 To store, cover, and put in the fridge for 2-3 days.  For longer-term storage,
  keep the crust and pudding separate in the freezer for 1-2 months.

Nutrition Info