Raw, Vegan Chocolate Pudding
You are going to love his healthy pudding!
Prep: 10 minutes
Chilling time: 1 hour
Total: 10 minutes
Servings: 2 to 4 servings (makes 2 cups).
- 1 1/4 cups almond milk
- 1/4 teaspoon agar agar powder
- 1/4 vanilla bean, finely chopped, (or 1/2 teaspoon vanilla extract)
- 1/4 cup cocoa powder , (preferably raw and organic)
- pinch of salt
- 3-4 tablespoons maple syrup or agave
- 1 tablespoon lecithin granules
- 1/4 cup virgin coconut oil, melted
- cocoa nibs, for garnish
In a blender, combine the almond milk, agar, vanilla bean, cocoa powder, salt and maple syrup. Blend until well combined. Add the lecithin and coconut oil, and blend for a few minutes until well combined, scraping down the sides of the blender as needed. The mixture will be the consistency of a thin milkshake. Strain through a fine mesh strainer to remove vanilla bean bits, pour into cups or molds and chill until set, about 1 hour. Top with a few cocoa nibs or a sprinkling of cocoa powder and serve.
The pudding will keep in the fridge for up to about a week, but I dare you to make it last that long!
Adapted from Cafe Gratitude's cookbook.
You may consider doubling this right off the bat, since the pudding's lighter-than-air texture makes it easy to eat a whole cup faster than you might expect/like. If you don't feel like making your own almond milk, you can purchase freshly made almond milk from Cafe Gratitude, or try subbing a store bought milk substitute. Canned coconut milk might do; I would try half light and half regular. I've also made this from fresh coconut milk, which you make by blending the flesh and the water from a young thai coconut, with excellent results.
Nutritional values are based on one of two servings.
Calories: 404kcal | Carbohydrates: 32g | Protein: 3g | Fat: 36g | Saturated Fat: 27g | Sodium: 222mg | Potassium: 231mg | Fiber: 6g | Sugar: 20g | Calcium: 234mg | Iron: 1.6mg