Ingredients
The following ingredients have 4 Servings
- coconut cream from the top layer of 2 cans full fat coconut milk (stored in refrigerator for 2-3 days or freezer for 2-3 hours)
- 2 tablespoons maple syrup
- 2 cups cashews (soaked overnight)
- 1 cup Silk Almond Nog (original flavor)
- 12 medjool dates (soak if they aren’t soft and not using high speed blender)
- 1 teaspoon vanilla extract
- 2 teaspoons finely ground espresso
- 1 1/4 teaspoon nutmeg (plus some to sprinkle on top)
- 3/4 teaspoon cinnamon (plus some to sprinkle on top)
Instruction
- Whip coconut cream using a stand or hand mixer until light and fluffy. Add maple syrup and whip again. Save about 1 cup in a on the side to top the pudding with later (place in fridge so it doesn’t get warm and melt). Keep the other half in the mixer bowl.
- In a blender, blend the rest of the ingredients until smooth and creamy. Transfer to the mixer bowl with the whipped coconut cream and whip again. Once mixed in, separate into bowls. You can eat it right away if you can’t wait, but it’s best when it’s stored in the fridge for at least an hour to allow it to set and thicken.
- When ready to eat, top with the saved coconut whip. Sprinkle some cinnamon and nutmeg on top and serve!
