pudding - Coco-nana cashew custard

By tinathorn

Ingredients

• 250 g cashews (soaked in water for min. 4 hours, then drained)
• 250 g water for blending
• 1/2 to 1 tsp real vanilla extract or vanilla bean paste or 1 cm fresh or dried vanilla pod
• 1 pinch salt
• 1 to 2 tsp agave syrup
• 2 very ripe bananas
• 1/4 cup cocoa powder
• Extra agave to taste if necessary
• Note: to make an even thicker custard add 2-3 tbs coconut butter

Details

Adapted from includingcake.com

Preparation

Step 1

Drain cashews and discard the soaking water. Blend cashews with remaining cream ingredients in a powerful blender (I used my Thermomix) for approx.1 minute until smooth.
Add the cocoa powder and banana (plus coconut butter if using) and blend for another 30 seconds until thick and smooth. Add a little more agave if you prefer a sweeter custard.
Serve hot or cold (hot may make the custard slightly runnier).