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Chocolate Pudding Vanilla bean paste (seeds) from one bean 1 tbsp. fresh-squeezed organic lemon juice 3 rounded tsp. organic, raw cacao powder ½ tsp. Himalayan salt or sea salt ½ cup raw agave nectar (add 2 tbsp. if it is not sweet enough after blending) ½ cup water for blending (less for a firmer cream, more for a thinner cream) Place the cashews in a jar or bowl, cover with water, loosely cover the jar or bowl, and soak (germinate) for two hours; cashews don't need to be germinated for a set time as do almonds and most other nuts. Pour out cashew soak water and place 2 cups of the cashews in a Vitamix® (or other blender or food processor). Make a slit down the vanilla bean with a sharp knife, cutting through just one side of the bean, and scrape out the paste with the dull edge of a butter knife, and add the seeds to the cashews. Add lemon juice, cacao powder, salt, and agave nectar to the cashews and blend/process until smooth, adding some or all of the blending water to facilitate blending, if necessary, and to achieve the desired thickness. If the pudding is thin, add some or all of the remaining cashews and blend until smooth. Place any unused portion in a jar and refrigerate; it lasts 2-3 weeks. Makes about three cups Source: Glenn Warren
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