Happy hump day everyone and you know what that means…we are halfway to the weekend!! For some of you that means halfway to letting loose on your diet, for others there is no such room to wiggle, and for the rest of you not dieting I say hell yeah! Either way at some point we will all be taken hostage by the clawing calls of the sweetooth monster some point during the week (or for most during each day). What should you do if you have a special diet, allergy, or simply an impatient need to stuff your face with chocolate? Make my 5 minute sugar-free/paleo/vegan/gluten-free chocolate blender pudding darling
This is crazy easy and you can play around with the jam you use or even use whole frozen berries and/or freeze the banana to create a thick milkshake/ice cream consistency. Just make sure you use a high power blender like a vita-mix, or a blendtec if using frozen items and add non dairy milk starting with 1/4 cup then increasing to 1 TBL at a time until desired texture is achieved. This also makes a killer pre workout snack….and an even better pajama couch time snack.
Lets get down on some pudding.
5 Minute Vegan Chocolate Raspberry Pudding
Vegan-Paleo-Gluten Free-Sugar Free
- 1 ripe avocado cut into small pieces
- 1 over ripe banana sliced
- 1/2 cup coconut cream (not milk if you only have milk refrigerate the can of coconut milk over night and scrape off the cream after opening)
- 1/2 tsp lemon juice
- 3/4 cup no sugar added seedless raspberry jam (I used whole foods 365 brand)
- 1/2 cup dark cocoa powder
- 1/4-1/2 cup almond milk/rice milk/coconut milk
- pinch of fine sea salt
In a high power blender add 1/4 cup of dairy free milk of choice, salt and the cocoa powder. Pulse a few times to incorporate. In a separate bowl add the avocado, banana, lemon juice and stir to coat all of the pieces of the banana and avocado to prevent browning. Then add the avocado, banana, coconut cream, and raspberry jam, into the milk and cocoa mixture in the blender and blend until very smooth. If it’s too thick keep adding more dairy free milk until the consistency you like is reached.
You can eat right away or cover and refrigerate to allow to set up firmer for a few hours.
Keeps for about a week.