Butterscotch isn't something that's found often in vegan cuisine, let alone raw vegan cuisine. This may have something to do with the fact that the primary ingredient in butterscotch is, you guessed it, butter, with of course plenty of brown sugar.
However, with a little creativity (+ one disaster followed by several rounds of tweaking...just being honest!) we came up with the perfect raw vegan version of a butterscotch pudding that literally rivals the real thing and is vastly more healthy. The secret lies in utilizing soaked dried apricots for both flavor and color payoff, our amazingly silky stone ground coconut butter for added creaminess, and lucuma fruit powder, which has an uncanny butterscotch flavor all on its own ( don't leave it out- it makes a big difference. You can order online HERE). All plant based with 100% whole food ingredients- you can't beat that!
This recipe makes 3 normal servings or 4 small servings. This recipe is quite rich and sweet so a little cup is really all that's needed. It's also amazing as a topping to smoothie bowls, banana ice cream, and/or yogurt, and would also make a tasty dip for fruit slices like apples. A great recipe for kids too!
The Absolute Best Raw Vegan Butterscotch Pudding Ever
3/4 cup soaked apricots
2 medjool dates, soaked
1/2 cup raw cashews, soaked
1/2 cup young Thai coconut meat, packed
1 tsp vanilla extract
1 Tbs lucuma powder
1 tsp mesquite pod meal
1/8 tsp Himalayan pink salt
1/2 cup pure water
1. Get soaking! Soak your dates, apricots, and cashews for at least 4 hours prior to making this recipe to re-hydrate
2. Blend ingredients until smooth, top with fresh blueberries, and bliss out (seriously!).