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August 06, 2022

















  • 1   Tbsp   instant decaf coffee   (caffeine optional)
  • 1   Tbsp   hot water
  • 1   cup   raw cashews
  • 1/3   cup   canned full-fat coconut milk*
  • 1/3   cup   maple syrup
  • 2   tsp   vanilla extract
  • 1   Tbsp   strong brewed coffee  
  • 1   pinch  of  sea salt
  • 1/3   cup   finely chopped dark chocolate  
  • 1/3   cup   canned full-fat coconut milk



  1. Add the cashews to a heat-proof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
  2. Meanwhile, prepare the super strong coffee by adding instant coffee and hot water to a mug and stirring until dissolved.
  3. Once the cashews are done soaking, drain them and discard the soaking water.
  4. To a high-speed blender, add the soaked and drained cashews and other remaining ingredients for the pudding (coconut milk, maple syrup, vanilla, strong brewed coffee, and salt). Blend until creamy and smooth. If needed, add more coconut milk 1 Tbsp (15 ml) at a time to encourage blending (we didn’t need any), but avoid adding too much — you want the pudding to be thick.
  5. Divide the pudding between serving glasses (shallow, wide dessert glasses are best — like these) — we like adding ~3-4 Tbsp per glass. It’s rich! Set in the refrigerator to chill.
  6. Create a ganache by adding the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chopped chocolate.  Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for ~5 minutes to melt.
  7. After 5 minutes, uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
  8. Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (we like ~1 Tbsp per glass), spreading with a spoon until smooth.
  9. Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for ~20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting.
  10. Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.


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