- Yield: 6
- Prep Time: 6h 00 min
- Serving: 6
Nutrition facts (per portion)
- Calories: 1959Kcal
- Carbohydrate Content: 144g
- Fat Content: 129.29g
- Fiber Content: 29.85g
- Protein Content: 116.85g
- Saturated Fat Content: 23.2g
- Serving Size: 1/6th
- Sugar Content: 13g
Raw Vegan Protein "Reese's Pieces" Pudding
A raw, vegan, gluten free, dairy free, sugar free, soy free, grain free "Reese's Pieces" style protein dessert. Using some of my favourite products, Genetic Supplements, Kaizen Living, Sukrin gold, Alpro, Meridian almond nut butter and Lindt 85% dark chocolate.
- Raw cacao powder (Kaizen Living) - 1 cup
- Genetic Supplements Coconut oil - 1/4 cup melted
- Sukrin Gold - 2 dessert spoons
- Crushed Pecans - 1 cup
- Crushed Walnuts - 1 cup
- Cashew Halves - 500g
- Genetic Supplements Vegan Vanilla - 4 scoops
- Alpro Coconut & Almond milk - 1/4 cup
- Almond nut Butter or Peanut Butter - 2 dessert spoons
- 85% dark chocolate - Shavings
This protein pudding requires no baking and no real skill or effort. Perfect for a lazy Sunday concoction of a sweet treat.
For the base you will need – organic unsweetened cocoa powder, mixed nuts, coconut oil. (if you like it sweeter use powdered stevia for the base as you don’t want it to be too wet!)
In your food processor add 1/4 cup melted coconut oil, 1 cup cocoa powder, (2 dessert spoons stevia), 1 cup pecans and 1 cup walnuts. Blend together. It should be a very stiff mixture but malleable. Press the mix firmly into the bottom of a cake tin which has a removable base. Place the base into the freezer, the coconut oil will help set it hard.
For the “cheesecake” layer this really needs to be started the night before as you need to soak 500g cashews in hot water to soften them. I leave them overnight but if not you need at least 3-4 hours of soaking. The longer you can leave them to soak the better as your middle layer will be smoother.
- Drain the water off and place them in your washed out food processor. Add 4 scoops 120g vanilla flavoured protein. I find this layer sweet enough but if you want to add stevia you can. Mix thoroughly with 1/2 cup Alpro almond & coconut milk. Again it should be quite a stiff mixture.
- Remove your base from the freezer and smooth your vanilla layer on top evenly. Place in the fridge to set.
I top this with dark chocolate or dairy free chocolate shavings with Meridian Almond nut butter to give the Reese’s pieces effect.
- Place 2 dessert spoons of the almond nut butter into a small bowl and microwave for 1 minute. This makes it easier to spread on the vanilla layer. If the nut butter is too solid it makes a mess of your carefully prepared vanilla layer.
- Remove the cheesecake from the fridge and carefully spread out the almond nut butter from the centre of the cake. I add a blob and spread it out then another blob in a different direction and repeat 4 times so that it is evenly spread out. It doesn’t have to reach the edges as you will be covering that with dark chocolate.
- With a very sharp knife (or use a grater) slice very thin shavings or small pieces of the dark chocolate then decorate around the edge of the dessert.
Et voilà the perfect protein pudding, serve at any party and impress your friends or just have a fancy snack. I do keep this in the fridge to help keep it solid, but you can actually freeze it and it keeps very well. Hope you enjoy. Please send me a pic and let me know what you think.