Homemade Pistachio Pudding and Vanilla Wafers

I have fond childhood memories of digging into a bowl of pistachio pudding accompanied by vanilla wafers. To me they make a perfect team. I recently set out to create a healthier homemade version of the dynamic duo. Needless to say it was a hit with both my daughters. I am not exaggerating when I say they licked their bowls clean. Literally licked clean. The best part, these recipes are easy to prepare.

Pistachio Pudding

Ingredients:

1/2 cup Pistachios, unsalted shelled

1/2 cup Cashews. raw

5 Dates, pitted (thawed to room temp if stored in fridge)

pinch Nutmeg

1 1/2 cups Coconut or Almond Milk

1 tbsp Chia Seeds

1/4 cup Spinach (fresh or frozen)

Soak the nuts in room temperature water for at least 30 minutes (up to overnight). Drain the nuts. Purée all of the ingredients together in a food processor or blender until thick and creamy. Store in an airtight container in the fridge for up to 3 days. Serve topped with a couple pistachio nuts. Makes about 5-6 servings.  A perfect sweet treat packed with nutrition and taste.

Vanilla Bean Wafers

Ingredients:

1 cup Flour

1/3 cup Honey

1 Vanilla Bean

1/2 tsp Baking Powder

1/4 tsp Salt

1 tbsp pure Vanilla (yep.. you read that correctly, 1 tbsp)

4 tbsp Coconut Oil, melted

2 Egg Yolks

Preheat the oven to 325 degrees (f). Line a baking sheet with parchment paper.  Sift the flour and set aside. Whisk together honey, baking powder, salt and vanilla till smooth. Cut open the vanilla bean and scrap out the tiny black specks and whisk into the mixture. Whisk in the coconut oil then the yolks till everything is well incorporated. Gently whisk in the flour till a soft dough is formed. Roll about a teaspoon sized ball and flatten for each wafer. Bake for 10-12 minutes. Allow to cool before serving. Store in an airtight container.  Makes about 30-40 wafers.