Ingredients

The following ingredients have 6 Servings
  • 1 ¼ cups filtered water (or half water, half plant milk such as almond or oat milk)
  • 1 cup (70 g) raw cacao powder, natural cocoa powder, or dutch-process cocoa powder
  • ½ cup (130 g) well-stirred runny tahini such as Seed and Mill, Soom, or Kevala ((or any creamy nut or seed butter))
  • ¼ cup + 3 tablespoons (130 g) maple syrup (or more, to your taste)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 3 tablespoons (40 g) melted extra-virgin coconut oil
  • For serving (optional): tahini, whipped coconut cream or coconut yogurt, chocolate shavings

Instruction

  • Combine the water, cacao or cocoa powder, tahini, maple syrup, vanilla, and salt in a blender.
  • Blend on medium speed until well combined, about 30 seconds, scraping down the sides of the blender once or twice.
  • Add the melted coconut oil and blend until combined, 20 seconds or so. The pudding will be very runny at this point, but it will firm up as it chills.
  • Pour the pudding into individual cups or jars. Chill until firm, at least 2 hours and up to 4 days. You can pop them in the freezer for 20 minutes or so to speed this up!
  • Serve with toppings if desired.