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Chocolate GFCF Pudding and Pie Filling



Did you know you can use cashews to make pudding and pie filling?  And all you need to do is add water!  I learned this from Betsy Hicks at the Autism One Conference a few years ago.  I was going through my original website and found this great recipe from Betsy hiding in the archives.  I thought we should bring it back and revive it.   The chocolate cashew cream works perfectly in my S’more Pie Recipe (which I will publish later this weekend.)

It is a rare occasion that I make my pie crusts from scratch.  They aren’t actually that hard to make but time seems to be my enemy and I want my crust to be ready when I am ready to bake.   The Whole Foods Market Gluten Free Pie Crust (located in the freezer section at Whole Foods) is a perfect blend of ingredients.  The only downfall is that it contains dairy, so if you can’t have dairy you need to go another route.  For those that need a GFCF crust, try Breads From Anna’s Pie Crust Mix.  You just mix it in a bowl with a few ingredients and press it in your pie tin.  No rolling needed!  Bake it and you are ready to go.

Prepare a pie crust so it is ready to be filled with filling and refrigerated.  Most crusts will have directions on the package for how long to bake a crust that will be filled and not baked again.

If you are just making pudding and not a pie, you obviously don’t need to prepare a crust!  Just get some cute glasses or ramekins together to serve your pudding when ready.

Chocolate Pudding and Pie Filling:

1 1/2 cups sugar
1/2 cup cocoa powder
1/3 cup arrowroot
1/4 tsp salt
3 egg yolks
1 cup coconut cream (the top of the coconut milk can)
2 cups cashew cream**
1 1/2 teaspoons GF vanilla

Combine sugar, arrowroot, cocoa and salt in a heavy saucepan.
In a separate bowl, whisk together egg yolks, coconut milk and cashew cream.  Add to the saucepan.
Cook over medium heat, stirring constantly until mixture has thickened and boils, about 10 minutes.
Remove from heat and add vanilla.
Pour into a precooked pie crust.
Refrigerate 4-5 hours or overnight.

**To make Cashew Cream:  Blend 1 cup raw cashews with 1 1/2 cups of water in a blender.  This makes slightly more than 2 cups of cashew cream.

salty fig partner 23

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