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.

Note:

Use reserved coconut milk for a smoothie or for baking.