Buckwheat Chocolate Pudding with cashews and a hint of orange
Buckwheat Chocolate Pudding ... delicious, gut friendly goodness! Moorish, earthy, quick, easily adaptable and finger licking good, here's a pudding that makes for a fab eggless dessert, an ideal snack, perhaps even dessert for breakfast.
Ingredients
- 75 g cashews soaked overnight, drained
- 240 g milk 1 cup
- 1/2 tsp agar agar powder
- 3 dates {I used Kalmi dates}
- 30 g buckwheat groats soaked overnight, drained
- 1 1/2 tbsp cocoa powder
- 100 g 54% dark chocolate chopped, room temperature
- 1/4 tsp vanilla extract
- Zest of 1 orange
Instructions
- Soak the cashews overnight and drain. Alternatively, soak the cashews in very hot water for 30 minutes, then drain. Reserve.
- Whisk the agar agar into 1/2 cup milk and heat to a gentle simmer either over the stove top or in the microwave 30 seconds at a time, twice. Whisk each time. Don't bring to a boil. Add in the chocolate and cover and leave until the chocolate melts.
- Add the cashews, dates, cocoa powder, vanilla, orange zest, buckwheat groats and remaining milk into the jar of a small blender / or immersion blender jar and blend until smooth. Add the melted chocolate milk and process again until well blended.
- Taste and adjust for sweetness, then pour into serving glasses/bowls and leave to set for a few hours or better overnight since the flavours mature better.
- Serve with a drizzle of melted bitter orange marmalade, fresh berries etc.