I just love this chocolate mousse pudding. I couldn’t decide what to call it – mousse or pudding. It’s both! If you like to call your food raw, then you can call it raw chocolate mousse pudding. It is made from walnuts, cashews and sweetened with dates. I make it my Vitamix so it comes it perfectly smooth.
If you don’t have a Vitamix, please get one. I know they are expensive but it is totally worth it. You will use it at least once a day if not more. If you still don’t have a Vitamix, soak the nuts and dates separately. Soak the walnuts and cashews in one bowl and then discard the soaking water before adding them to the blender. Soak the dates in the cup of water you will be using to make the mousse and then add the soaking water and dates to the blender. That soaking water is liquid gold!
Dates vary in size and sweetness, so if the end result doesn’t come out sweet enough, you can always add a teaspoon or two of date or maple sugar. For variations, you can do a 1/4 cup cashews + 1/4 cup Brazil nuts and/or use plant milk!
makes 2 to 4 servings, about 2 cups
1/2 cup raw walnuts
1/2 cup raw cashews
1/4 cup raw cacao powder
6 Medjool dates
1 cup water
Diced strawberries, for garnish
Cacao nibs, for garnish
Place everything into the Vitamix and let it rip until smooth. Refrigerate until ready to use. Garnish with diced strawberries and a few cacao nibs. Enjoy!
I love pudding. And it is great when layered into a parfait. Here are a few ideas.
1. Chia Seed Pudding. This can be made with any vegan milk. Add a tablespoon of raw cacao powder for a chocolate-y version! Great with bananas and strawberries.
2. Chocolate Pudding. It’s really chocolate avocado. Need I say more?
3. Avocado Banana Pudding. Avocado + Banana = Heaven in a Bowl.
4. Brown Rice Pudding. This is what to make with leftover rice.
5. Maple Coconut Cashew Pudding Parfait. Any excuse to use The Coco Jack and eat granola.
6. Red, White & Blue Parfaits. Strawberries and raspberries (red), bananas and vanilla cashew cream (white), and blueberries (blue, the only blue food!)
7. Chocolate Mousse Vanilla Creme Parfait. Secret ingredient chocolate mousse: butternut squash!
I learned a version of this recipe in my cooking course. I made some changes and now call it my own.
I like bringing this to a party because people are usually surprised by the smooth texture, rich flavors, and overall deliciousness. And of course the ingredient list.
This pie cuts best right out of the freezer, but the crumby crust sometimes falls off the bottom. That is ok…just pick up a spoonful and sprinkle it right on top of the piece you are serving. It is still great when it starts to thaw too, it just doesn’t cut as smoothly.
Another great way to serve this is to make individual cups with the pudding on the bottom and the crust crumbles on the top.
But my favorite thing is to take whatever is leftover and smush it into a freezer safe container, crust and all, and sneak spoonfuls out of the freezer until it’s gone!
1 cup raw cacao powder
1/2 cup raw almond butter
1/2 cup liquid sweetener (agave nectar or coconut palm nectar)
1/2 cup water
1/2 cup pitted dates
1 teaspoon vanilla extract (or vanilla powder)
Place all the ingredients into the Vitamix or blender and blend until completely smooth. It will be quite thick!
1 1/2 cups raw nuts (walnuts or pecans)
1/4 cup maple sugar
Place the nuts and sugar into the food processor and process until the mixture is crumbly.
To make the pie, press the crust firmly down into a pie dish. Pour the pudding into the crust and spread out with a spatula. Place the pie into the freezer for 20 minutes to firm up before serving or the refrigerator for an hour. Enjoy!
My son’s pediatrician reads this blog and recently, when we went for a visit, she proudly showed me her chocolate chia seed pudding. Her secret ingredient: chocolate almond milk! Along with a tablespoon of raw cacao powder, the doctor has taken my basic chia seed pudding to superfood level!
1/2 cup organic black and/or white chia seeds
2 cups chocolate almond milk
1 tablespoon raw cacao powder
1 tablespoon agave
1 teaspoon vanilla extract
In a 2 cup measuring cup, measure out 1/2 cup of chia seeds. Add the almond milk, cacao powder, agave, and vanilla. Stir rapidly with a fork for few minutes to dissolve the cacao powder. The chia seeds expand soaking up the milk and making a tapioca-like consistency.
When it has set up, pour it into a container and keep it in the refrigerator. It is great for breakfast, a snack, or dessert. Enjoy!