RAW CHOCOLATE PUDDING (VEGAN + NO ADDED SUGAR)

This is the first recipe on here that I saw for vegan pudding. My best friend is vegan, and this was such a simple healthy recipe. But I was overly curious about the other recipes using avocado and bananas. After reading plenty of reviews I considered combining peoples' different suggestions on improving it. So I kept everything the same but left out one banana and added 2 tablespoons of peanut butter, 1 teaspoon of vanilla extract, 1 cup of unsweetened almond milk, about 1 tbs of honey, and a few drops of vanilla Stevia. I also chopped up dairy free chocolate chips to garnish the top of the pudding instead of cocoa powder. Absolutely delicious, with or without whipped cream. I highly recommend, and the taste only gets better the longer it's in the fridge.

Raw Chocolate Pudding

Ingredients

For the pudding:

3 medium bananas, peeled (see note)

1/2 medium avocado, pitted (see note)

1/4 cup smooth raw almond butter

4-5 tablespoons raw cacao powder, or to taste

1 teaspoon pure vanilla extract

pinch of pink Himalayan salt or fine sea salt

Optional toppings:

Coconut Whipped Cream (recipe linked in notes below)

1/4 cup hazelnuts, toasted and chopped

Raspberry chia seed jam (recipe linked in notes below)

Pomegranate arils

Directions

Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. I like to let the machine run for a couple minutes to get it super smooth.

Portion the pudding into a container and chill in the fridge for an hour or so. Or you can serve it right away with the recommended toppings. Best enjoyed within 12-24 hours or so.

Tips

• You want to avoid using overly ripe, brown bananas in this recipe or the banana flavour will overwhelm. Yellow with a few spots is best.
• If you want an "instant" cold pudding, refrigerate the bananas and avocado prior to making this pudding.
• For the coconut whipped cream recipe, see here.
• For toasted hazelnuts, roast the nuts at 300F for 10-14 minutes until the skins start to fall off the nuts. Place toasted nuts in an old tea towel and rub vigorously to remove the skins.
• For my Raspberry Chia Seed Jam recipe, see here.
• I don't recommend using an avocado that is bruised as it will be bitter. A soft, but still green, avocado is perfect for this recipe.

READ MORE >>>>> RaW Chocolate Pudding (Vegan + No Added Sugar) @ ohsheglows.com

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