As I was eating dinner last night I was scanning through Ani Phyo’s Raw Food Kitchen for a raw dish I’d like to try my hand at and came across one that sounded easy enough and tasty: Cashew Coconut Pudding. The original recipe called for shredded coconut, but since I have a jar of Artisana Goji Bliss I need to use up I decided to swap this for the coconut.
Cashew Coconut Goji Bliss Pudding
serves 2-4 (adapted from Ani Phyo’s recipe)
- 1 c. cashew pieces
- 1/4 c. shredded coconut, coconut butter, or cacao bliss
- 2 small or 1 large date, pitted
- 3/4 – 1 c. water
Combine ingredients in a personal blender, food processor, or blender, starting with 3/4 c. water and using the rest if needed.
Blend to combine. Refrigerate. Will last 3-4 days in the fridge.
I had some this morning with my fruit and yogurt parfait and it was delicious. There are so many variations you could try just by adding in different dried fruit, or perhaps some cacao nibs or almond butter for a different variation.