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Put the water, the peeled cashew nuts, the coconut blossom sugar and the cacao in a powerful blender an mash for about 8 minutes until reaching about 70°C. Add the potato starch and mix again for 8 minutes. Should the desired consistency not be reached, add 1 or 2 tablespoons of starch.
Put the mixture in a dish and serve. Letting it cool in the fridge might cause the pudding to collapse.
If you don't have a powerful blender, use a normal one and blend for about 10 minutes instead of 8. Put the mixture in a pan and bring it to a boil. Mix the starch with some cold water and stir until a homogeneous substance is reached. Bring to a boil a second time. Serve the pudding when still warm.
For a stronger chocolate taste, add a bit more cacao to your pudding or sprinkle with extra cacao when serving. Enjoy!