Instant Vegan Milk Chocolate Pudding with Marshmallow Fluff Topping

10 minute, 7 ingredient vegan chocolate pudding that’s naturally sweetened, high in antioxidants, and packed with plant-based protein.

For the Milk Chocolate Pudding:
2 cups plain soy milk, chilled
1/2 cup raw cacao powder (or cocoa powder)
1/4 cup chia seeds
1/4 cup creamy salted cashew butter
10 deglet dates, pitted then soaked in warm water for 1 hour and drained
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract

For the Marshmallow Fluff:
brine from one 15-ounce can of unsalted or low sodium chickpeas (I used Trader Joe’s organic), chilled
1/2 cup vegan fine white sugar
1/2 tablespoon arrowroot powder
pinch fine grain sea salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice

For the Garnish:
fresh berries
hemp seeds
mint leaves

View the full recipe at Pickles & Honey →