Frozen Maple Pudding Cups

5 20 110
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 18
Frozen Maple Pudding Cups
Health Highlights


1 can(s) (13.5 oz) Coconut milk, sweetened (do not use reduced fat - can use Thai Kitchen)
3/4 cup Cashew nuts, raw
8 date pitted Medjool date
1 tbsp Maple syrup, pure
1/2 cup Dark chocolate chips


The day before: Place the can of coconut milk in the refrigerator overnight to solidify.

The day of (or day before): Place cashews in a small bowl and cover with warm water. Let soak for 2-3 hours. Place dates in a small bowl and cover with warm water and let soak for 15 minutes.

Start by draining the cashews and dates. Place cashews in a food processor. Blend until smooth. Add dates and process until well combined. Open the can of coconut milk and scoop out just the thick coconut cream. Place in the food processor along with the maple syrup. Blend until creamy.

Fill a small saucepan with 2 inches of water and bring to a simmer. Place a glass bowl that is large enough to rest on the pan but not touch the water. Place chocolate in the bowl, stirring occasionally until melted.

Place 18 muffin cup liners in the mini muffin pan. Divide chocolate evenly among the cups. Place in the freezer for 5 minutes to cool. Remove muffin tin from the freezer and divide the maple pudding evenly (I like to use a small cookie scoop). Place back in freezer and allow to freeze for 2 hours.


Use reserved coconut milk for a smoothie or for baking.

Nutrition Facts

Per Portion

Calories 110
Calories from fat 50
Calories from saturated fat 21.8
Total Fat 5.5 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.1 g
Cholesterol 0.2 mg
Sodium 6.3 mg
Potassium 161 mg
Total Carbohydrate 14.2 g
Dietary Fiber 1.6 g
Sugars 10.4 g
Protein 1.7 g

Dietary servings

Per Portion

Meat Alternative 0.2

Energy sources