Vegan Butterscotch Pudding
Created for my special mother-in-law, this nutrient dense Vegan Butterscotch Pudding Recipe is packing full of clean ingredients and muscle supporting protein (something you don’t usually see in pudding). But, wait... this pudding also has a secret ingredient. You might not ever guess it. It’s not a veggie. It’s not a root. It's something you can’t buy. Still can’t think of the secret ingredient that makes this pudding so amazingly delicious? Well, I’ll have to spill the beans… it’s full of love. 💗
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4 pitted dates
1/4 cup cashews (or cashew butter)
3/4 cup coconut milk, full fat
1/2 cup coconut oil
1 scoop Nuzest Smooth Vanilla Clean Lean Protein
1/4 cup lucuma powder
1 teaspoon alcohol free vanilla
Pinch of salt
1. Add first 4 ingredients to a high speed blender. Process until smooth.
2. Add remaining ingredients and process again until smooth.
3. Pour into individual serving size dishes and refrigerate for at least four hours or overnight. If desired, sprinkle with chopped cacao wafers. Store leftovers in the refrigerator for up to three days.