Melbourne displayed a symphony of seasons today. There was horizontal hail in the morning and sun in the afternoon. And in between this amusing change of weather the power went out. Right now, the power has been out for hours and I am currently typing this blog post in the dark hoping that I will finish writing before my MacBook battery dies.
Disconnect from sugar and dairy and reconnect to plant-based whole foods with my raw vegan dessert!
chocolate chip pudding with orange cashew cream
1/2 cup dates, pitted and soaked 2 to 4 hours
1/2 cup raw cacao powder
1 tsp pure vanilla extract
1 pinch sea salt
1/4 cup cacao nibs
1 cup raw cashews, soaked 2 to 4 hours
1 small orange, peeled and de-seeded
2 Tbs coconut butter/oil, melted
1 Tbs date soak water
1/2 tsp pure orange essence (substitute: pure vanilla extract)
orange zest & dried shredded coconut
pure maple syrup
Blend all the cream ingredients in a high-powered blender or a food processor until smooth and creamy. Set the cream aside in a bowl at room temperature. Process the pudding ingredients, except for the cacao nibs, in a blender or a food processor until smooth. Add a spoonful of date soak water to blend, if necessary. Then, add the cacao nibs to the mixture and process until the nibs are broken up but not completely blended. Layer the pudding and cream in a dessert bowl or parfait glass and decorate with your desired toppings. Place the dessert in the refrigerator for at least 1 hour to chill. Serves 4.