cruelty free · food · raw · recipes · vegan

Mint Chocolate Coconut Tapioca Pudding

This recipe is originally from Eco Vegan Gal.


  • water – 1 cup
  • cashew* or almond butter – 1 tbsp
  • cacao powder – 1 tbsp
  • cacao nibs – 1 tbsp
  • unsweetened coconut flakes* – 1 tbsp
  • coconut butter* – 1 tsp
  • vanilla – 1/2 tsp
  • stevia** – 1/4 tsp
  • optional: maca powder – 1 tsp
  • spearmint leaves – 4-10 leaves
  • chia seeds – 1/4 cup
*Coconut & cashew may need to be omitted if you’re on an anti-candida diet (depending on what stage you’re on). You can also sub out the cacao for carob if need be.
** If you want to do it entirely raw, aren’t on the anti-candida diet and/or don’t like stevia you can use dates like Vanessa does in her recipe.
  1. Blend everything except the chia seeds
  2. Mix in the chia seeds
  3. Put in the refrigerator for about 30 minutes (or more to make it thicker)
  4. Take out and stir
  5. Top with coconut flakes, cacao nibs & a mint leaf



Check out Eco Vegan Gal for more delicious vegan recipes!

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