No-cook chocolate pudding
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 1 (13½-ounce) can full-fat coconut milk
  • ½ cup hot water
  • 4½ ounces pitted dates (about 18 small Deglet Noor)
  • ½ cup raw cacao powder
  • ¼ cup chia seeds
  • 1 tablespoon melted coconut oil
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • dark chocolate shavings, unsweetened coconut flakes, or fresh berries, for garnish
Directions
  1. Place all of the ingredients in a high-speed blender. Blend until completely smooth, about 45 seconds.
  2. Pour the pudding into serving bowls, cover, and refrigerate for at least 6 hours.
  3. Garnish with dark chocolate shavings, unsweetened coconut flakes, or berries before serving.
Notes
Tidbits: Raw cacao powder is made from cold-pressed (as opposed to roasted) cacao beans and thus has more nutritional and health benefits than traditional cocoa powder. However, the two may be used interchangeably.

Make-ahead tip: The pudding may be made ahead and stored in the fridge for up to 3 days. If a thin film forms on the top after chilling, remove it with a spoon before serving.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/no-cook-chocolate-pudding-meals-made-simple-review/