Deep Dark Chocolate Truffle Pudding

Ingredients

• 1 cup raw cashews
• 2 cups filtered or spring water
• 3 tablespoons Sucanat or brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 Medjool dates, pitted and chopped
• 1 cup vegan chocolate chips

Instructions

1. 1
   Put the cashews and 1 cup water in a small bowl. Refrigerate and let soak for 3 to 4 hours. Drain the cashews and rinse well under cold-running water. Drain and rinse again.
2. 2
   Heat the remaining 1 cup water in a small saucepan over medium heat until steaming hot, but not boiling. Put the chilled, soaked cashews, Sucanat (or brown sugar), cocoa powder, vanilla extract, dates and chocolate chips in a blender container in the order listed.
3. 3
   Pour in the steaming hot water and process until completely smooth.
4. 4
   Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
5. 5
   Serve chilled with Vegan Whipped Topping (recipe below) spooned or piped on top, if desired.