Casbah Creme Pudding – raw cashew, cinnamon, cardamon and chia seeds
A Taste of Morocco — Raw Vegan Style
In honor of one of our cherished Natural Wellness coaching candidates going to Casablanca as an exchange student this summer, I decided to create a Cashew Creme Pudding inspired by middle eastern flavors.
When I visited Marrakesh I was most taken in by the spice and fragrance sections of the immense city marketplace, or souk. Exotic flavorings like orange blossom and rose water combined with mysterious herbs and spices make Moroccan food one of the most delightful cuisines I have tasted. Cinnamon and cardamon are two of my all-time favorite spices.
Search your community for Indian or Middle Eastern groceries and specialty market where you can source out these exciting ingredients.
Chia seeds are a fantastic plant source of protein; their full profile of amino acids make this a wonderful pantry item for vegans and those seeking to consume less animal protein. What makes them especially versatile to a raw fusion lifestyle is their hydrophilic nature; They absorb about 20x their weight in liquid and expand from tiny black seeds, resembling poppy seeds, to translucent globes that are somewhat similar to tapioca beads.
Another exceptional way to utilize these “magical seeds” is by adding them to blended or macerating fruit with sweetener of your choice making a simple and stunning preservative-free organic jam.
Sensible Snack or Sweet
Whether you enjoy this creamy treat as a snack or as a dessert substitute, it is fully satisfying. It’s a great idea to have some raw cashews on hand in your pantry as they require far less soaking time than other nuts and seeds. You also don’t need to strain cashews!
Note: You can also buy cartons of nut and seed milks at health food stores and even mainstream markets BUT most of them have an additive called carrageenan, that is known to cause inflammation. Try Tree of Life or 365 brands (Whole Foods) which happily do not contain that ingredient.
However, it’s quite easy to make your own nut milk. Here’s a video showing you how.
Casbah Cashew Creme Pudding
1 cup of raw cashews
4-5 pitted dates for sweetening (you can replace with sweetener of your choice but these makes it nice and thick)
3/4 cup filtered water
1 TB. vanilla extract (preferably alcohol-free)
1 1/2 tsp. ground cinnamon
1 tsp. ground cardamon
1 1/2 teaspoon orange blossom water (can substitute with rosewater or leave out all together)
4 TB. raw chia seeds
Directions: Soak cashews for up to 1 hour. Drain and rinse and place in blender with water. Blend until smooth and cream-like, adding more water if needed. Add the spices and flavored water and blend again for one minute.
Pour into jar or bowl and add the chia seeds, stirring frequently. Let it sit for at least 15 minutes, periodically coming back to stir it well. The chia seeds should expand to where the mixture is thick enough for the spoon to stand on its own.
Spoon into dessert cups and top with a little cinnamon or cardamon dust. Truly delightful!