If you’re on a candida cleanse, try this Creamy Lime Pudding dessert recipe for a decadent treat.
I learned a variation of this recipe when I was on a very strict 8-week absolutely-no-sugar protocol to deal with my chronic candida. This recipe filled my need for that occasional moment of decadence. And so yes, this is one of the few desserts you can indulge in when you have candida.
Please bear in mind that the recipe is using cashew nuts and like with most nuts, you don’t want to make them a daily fixture in your diet. If you have a problem with nuts in general or if your digestion is not in the best shape yet, I recommend soaking the cashews for 2 hours prior to using them in the recipes.Soaking will increase their digestibility. If you can’t tolerate cashews then well, you need to skip this recipe.
As an option, I’m using rosewater which I feel is highly underutilized in Western cooking. I got to appreciate rosewater on our trip to Morocco and I plan to develop more recipes with it, so stay tuned!
- 1.5 cups organic cashews (8 oz)
- 1 cup water
- ¼ cup coconut butter (I like Artisana brand, you can find it in most health stores, near the nut butters)
- zest of one lime (must be organic)
- 2 teaspoons lime juice
- 1 teaspoon vanilla extract
- ½ teaspoon rose water (optional and I used Star Kay White, ordered online but you can also find it at Middle Eastern grocers)
- generous pinch of salt (this helps to bring out the sweetness)
- 6 drops of stevia (I used Sweetleaf), optional
- 2 teaspoons rose petals, for decoration (optional)
- Combine all the ingredients in the blender.
- Blend on high for 2 minutes or until the pudding reaches a smooth and silky consistency.
- Pour into a serving bowl or separate serving bowls and place in the fridge to chill for about 1 hour.
- Sprinkle with rose petals and serve.