After the soaking time, strain and add to a high-powered blender along with the oat milk, cornstarch, cocoa powder, maple syrup, dates, bourbon vanilla, and salt and blend for at least 60 seconds to a fine liquid.
75 g Cashews, 500 ml Oat milk, 40 g Cornstarch, 22 g Cocoa powder, 45 ml maple syrup, 3 Medjool dates, ½ tbspn Bourbon vanilla, A pinch of salt, Optional for a Christmas flavor 1 tsp cinnamon
Place in a saucepan and bring to a boil over medium heat, stirring constantly. Bring to a boil once and cook for another 3 minutes until the starch thickens the pudding.
Remove from heat and pour into 3-4 dessert glasses and let cool completely.
Optional: garnish with soy cream and cocoa nibs.
Soy cream, Or coconut cream, Cocoa nibs
Store leftovers in an airtight container in the refrigerator for up to 3 days.