So I saw a recipe awhile back for a chocolate pudding made with cocoa, honey and avocado. They say necessity is the mother of invention. Well this month the hormonal necessity to eat chocolate gave birth to a tasty 29-days-into-my-Whole30-challenge chocolate pudding recipe. I didn't have any ripe avocados on hand so I decided to use just bananas. What I got was scrumptiousness! I'm not a photographer so the pics aren't too great. The pudding looks a little lumpy because I didn't let it blend long enough. I was so anxious to get sweet, salty chocolate in my mouth I couldn't stand it! Next time I make it I'll let it blend till smooth and then take some better pics :)
Recipe:
1/4 cup cream from canned coconut milk (do not include the water)
1/3 cup Hershey's Special dark cocoa powder
2 ripe bananas
1/4 tsp. pure vanilla extract
1/2 tsp. sea salt
Place all ingredients in a food processor. Blend until smooth, approx 2 minutes. The consistency was slightly thinner than regular pudding, but after spending 30 minutes in the fridge it was perfect! Either way it hit the I-need-chocolate-now mark!
Enjoy!
Sheila
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