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🛍️💚 Got Nuts for Canada Day? 🎉 Crunch into the Celebration with Our Irresistible Selection! 💚🛍️


An outstanding rich and silky chocolate dessert with amazingly little effort and only a few ingredients. Plus it's easy to make in advance and is the perfect decadent treat to take out for special adventures. If you love chocolate we're sure you'll love this surprisingly nutritious and fully plant-based chocolaty treat.


1 1/2 cups Raw cashews, soaked until soft*
1/3 cup Almond milk or other mild-flavoured nut milk
1/4 cup Cocoa powder, dutch processed
1/4 cup Maple syrup*
1 tsp Vanilla extract
1/4 tsp Salt

Optional: Try adding in a pinch of cinnamon, or even something spicy like cayenne if you want to play with flavours!

It’s delicious served as is, or topped with fresh fruit, whipped cream, roasted chopped nuts and coconut, a sprig of mint, or whatever you desire!


*If you don’t have maple syrup, you can use 1/3 cup packed whole brown sugar and add to a saucepan with 1 tbsp water. Turn heat to high and use a whisk to keep stirring until the mixture begins to bubble and froth; immediately turn to medium-low. Whisk for another minute or so until the sugar is fully dissolved. Add melted sugar to the blender with other ingredients right away, as it will thicken while cooling.


This recipe is best made with a high-powered blender to get the cashews truly silky smooth, however, it will still be a deliciously easy treat even with an average blender.

Once your cashews are soaked and soft, drain off the soaking water using a colander or sieve, and rinse the cashews well with fresh water. Set aside and allow them to drain while you put the remainder of the ingredients in your blender. Then add the drained cashews to the blender, and blend on high until the mixture almost stops moving. Using a blender tamper you can press the mixture down more effectively while still blending, or you can stop blending more frequently and use a spatula or spoon to press it down and give it a quick stir.

Once the mixture is getting creamy but still too textured to be done, taste and add additional cocoa, maple syrup, vanilla or salt if you desire. If your blender feels like it’s struggling to get the mixture churning on its own add one more tablespoon of almond milk, but I haven’t had to when using a Vitamix.

Keep blending. Once the mixture is almost done it should start churning on its own without using the tamper or manual stirring to incorporate it. It will likely be beginning to warm at this point as well.

Once it’s silky smooth, you will have to scoop and scrape the pudding out of the blender and into four serving containers. Place in the fridge for at least an hour to chill and set before serving.



* This recipe starts with a base of cashews soaked until soft and almost squishy. To do this, put your dried cashews in a bowl and cover them with a couple of inches of cool water. Then allow them to soak for 6-8 hours before making this recipe, such as in the morning for dessert that evening. If you don’t have that kind of time, pour boiled water over the cashews and allow them to soak until comfortable to touch temperature-wise, the cashews should be soft and have give if squished between your fingers.

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