1/4 cup raw cashews
1/4 cup cornstarch or arrowroot powder
1/3 cup cane juice crystals
1/4 t. salt
2 1/2 cup chocolate milk (almond milk is our favorite)
2 T. cocoa powder
Blend all in blender until no grit remains when you rub a little of the mixture between your thumb and finger. Cook on stove, stirring constantly, until thick. Pour into a purchased or premade pie crust, lay a piece of parchment paper, waxed paper or plastic wrap directly on the pudding until cool. Remove wrap before serving (!). Very yummy served with a vegan vanilla whipped cream.