Creamy, cold, and refreshing, these Strawberry Cashew Pudding Cups are a delicious, dairy-free, no bake treat!
Ingredients
- 1 cup cashews soaked in coconut milk or water can use either of the methods outlined in this recipe for Broccoli Salad
- 12-13 ripe strawberries
- ¼ cup full fat coconut milk
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- 2-3 Tbsps of your choice of sweetener
- 1/4 tsp salt
Instructions
- Drain the soaked cashews and place them in a blender.
- Rinse off the strawberries, dry them well, remove the stems of 8-9 of them and place these 8 or 9 strawberries in the blender as well.
- Add in the coconut milk, the coconut oil, vanilla, sweetener and salt.
- Blend well.
- Spoon into small/mini bowls and chill for 3 hours at least.
- Garnish with strawberry jam glazed strawberries and enjoy.
Notes
Make sure to soak the cashews first as outlined here.
Nutrition
Calories: 236kcal | Carbohydrates: 12g | Protein: 2g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 591mg | Potassium: 351mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 85mg | Calcium: 34mg | Iron: 2mg
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