NO-COOK PISTACHIO CACAO BEAN PUDDING

 NO-COOK PISTACHIO CACAO BEAN PUDDING

JELL-O Pistachio Instant Pudding & Pie Filling, ground cacao beans, soy whip topping, apple cider and chia seeds blended till smooth. Chill, top with a spoonful of additional whip topping and a sprinkle of ground cacao bean!

Serves 5

3.4 oz. pkg. JELL-O Pistachio Instant Pudding & Pie Filling

1/2 c. whole cacao beans, ground till fine – I used a coffee grinder

1 c. Rich’s Non-Dairy Whip Topping, thawed (richwhip.com)

2 c. apple cider

4 t. finely ground chia seeds

whipped topping (optional) – whip up a little of the Rich’s Whip Topping, or use whipped coconut cream, or whatever brand you like

additional ground cacao beans for sprinkle (optional)


In blender container combine all ingredients except the optional. Blend till as smooth as you can get it.

Pour into dessert dishes, cover and refrigerate several hours till it gels up sufficiently.

Top with whipped topping of choice and a sprinkle of ground cacao beans.


Notes: Use only apple cider; apple juice won’t do.

If you don’t have a way to grind the cacao beans, then place in pan with water, bring to boil, remove from heat and let sit till they soften somewhat, before draining well and adding to recipe – the blender will do the rest.

You don’t need to whip the Rich’s Topping before adding to blender.



BLACK STRIPE

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