Midday Mocha Pudding

By Chef:  Christina Ross
Posted: January 21, 2015


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The perfect cure for the dreaded midday energy crash: a highly nutritious mocha pudding made with raw cacao, cashew nuts, almond milk, coconut butter, and cold-brewed coffee. Your body is amazing and deserves the best of the best when it comes to fuel. Give this recipe a try and get ready for a happy cacao buzz and a serious surge of energy.


  • 2 c. cashews, soaked and drained
  • 1⁄4 c. cacao powder
  • 11⁄2 c. almond milk
  • 1⁄2 c. agave nectar
  • 1⁄2 c. coconut butter
  • 1⁄2 c. melted coconut oil
  • 1⁄4 c. cold-brewed coffee*


  1. Place the cashews, cacao powder, almond milk, agave nectar, coconut butter, coconut oil, and cold- brewed coffee in a blender or food processor and process until smooth.
  2. Pour the filling into ramekins or pudding cups and set in the fridge until set aprox 4 hours.


*Cold-brewed coffee is made from steeping coffee grounds in room temperature or cold water for 12 hours or more, resulting in a coffee concentrate. Many coffee cafes and markets sell cold brewed coffee or you can make it yourself using coarsely ground beans and a ratio of 1⁄3 c. coffee to 1 1⁄2 c. filtered water. Let steep for at least 12 hours, then strain. You can use the leftover for ice coffee.