Mexican Chocolate Cashew Pudding
Mexican chocolate pudding — rich and dense, spiced with cinnamon, chile, and orange, made vegan with cashew milk and ready in minutes.
Mexican Chocolate Cashew Pudding
Mexican chocolate pudding — rich and dense, spiced with cinnamon, chile, and orange, made vegan with cashew milk and ready in minutes.
This Mexican chocolate cashew pudding is rich, dense chocolate pudding warmed with cinnamon, a whisper of chile, and orange zest. Fancy Monkey Chocolate Pudding Mix does the setting, and cashew milk brings more body than most plant milks, so it carries the spice without thinning the chocolate. It’s vegan and no-cook, it sets up thick enough to eat right away, and a toasted cashew and cocoa nib crumble adds the crunch on top.
INGREDIENTS
• 1 package Fancy Monkey Chocolate Pudding Mix
• 2 cups Cold cashew milk (unsweetened)
• ó tsp Ground cinnamon
• Pinch Cayenne pepper (or ancho chile powder)
• 1 tsp Orange zest, plus more for garnish
• 1/4 cup Cocoa nibs, divided
• 1/3 cup Raw cashews, roughly chopped
Finishing
• Pinch Maldon sea salt
Optional
• Cinnamon stick, for garnish
INSTRUCTIONS
01. Toast the crumble
In a dry skillet over medium heat, toast the chopped cashews for 2–3 minutes, stirring often, until golden and fragrant. Let cool slightly, then pulse lightly with 2 tablespoons of the cocoa nibs in a food processor (or chop by hand) until coarsely broken down — you want texture, not powder.
02. Whisk the pudding
Add the Fancy Monkey Chocolate Pudding Mix, cinnamon, cayenne, and orange zest to a bowl. Pour in the cold cashew milk and whisk for 2 minutes until completely smooth and thickened.
03. Fold in nibs
Fold the remaining 2 tablespoons of whole cocoa nibs into the pudding for pops of crunch throughout.
04. Garnish and serve
Spoon into cups or small glasses right away — no chill time needed. Top generously with the toasted cashew-cocoa nib crumble and a pinch of Maldon sea salt.
TIPS
Orange zest whisked right into the base means the pudding is ready to eat as soon as it thickens —
no chill time required, though it firms up a little more if you do chill it. For a fall table, add extra
orange zest on top (orange and Mexican chocolate are a classic pairing), a cinnamon stick standing
in the glass, or candied pepitas for a color pop against the dark pudding. The crumble is best added
just before serving so it stays crisp — store it separately if making ahead. Pudding keeps in the
fridge for up to 3 days.
FAQ
Chocolate pudding warmed with the flavors of Mexican hot chocolate: cinnamon, a little chile heat, and orange. This version whisks together in minutes, no cooking.
Cashew milk. It has more natural fat and body than most plant milks, so the pudding sets up rich and dense and carries the spice without thinning out.
Yes. Made with cashew milk and the chocolate mix, it’s vegan, dairy-free, and egg-free.
Gently warm, not hot. A pinch of cayenne or ancho chile gives a slow background heat; use less for none, or more if you like a kick.
No chill needed, it’s thick enough to eat right away.