Ingredients

Serves 8
    For the cashew-date milk:
  • 2½ cups (600 ml) filtered cold water
  • 1¼ cups (200 g) raw cashews
  • ¾ cups (135 g) Medjool dates, pitted (about 10)
  • 6 tablespoons (90 ml) honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon

  • For the pudding:
  • 6½ ounces (180 g) dark chocolate, chopped
  • 6½ ounces (180 g) milk chocolate, chopped
  • 4 cups (1 L) cashew-date milk
Cookware Used
Saucy
8.5-Inch Stainless Steel Sauce Pan
$120$80
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Great Spatula
Silicone Spatula
$20$16
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Stir Crazy
3-Piece Nested Mixing Bowl Set
$95$60
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Cashew-Date Milk:

1. Combine the water, cashews, and dates in a large bowl and let soak at room temperature for 8 to 12 hours.

2. Pour the soaked nuts and dates, along with the soaking liquid, into a saucepan and heat over medium heat until steaming.

3. Transfer the mixture to a blender and add the honey, vanilla, salt, and cinnamon. Blend on low, gradually increasing to high, until completely smooth, about 1 minute.

4. Transfer to an airtight container and store in the fridge for up to 1 week.

Chocolate Cashew Pudding à la Nammos:

1. Set up a double boiler on your stovetop to melt the chocolate, or improvise one by setting a metal mixing bowl over a saucepan containing about 3 inches (7.5 cm) water, and bring to a boil. Put the dark and milk chocolate in the upper pan and swirl the chocolate with Great Spatula just until fully melted.

2. In the meantime, heat the cashew-date milk in Saucy to just below a simmer. When the chocolate has completely melted, pour the cashew-date milk into a blender and blend on low speed. As the milk is blending, slowly pour the melted chocolate into the vortex. Blend until completely incorporated, increasing the speed to medium once all the chocolate has been added. Pour the mixture into a large bowl, cover, and chill overnight.

3. To serve, transfer the mousse to a trifle bowl or large serving dish, or spoon into individual bowls.