I love this brilliant recipe from Sophie’s Foodie Files! With dairy, egg, and coconut allergies to work around, I’ve had a heck of a time trying to find a good chocolate pudding recipe! This one is a winner! This recipe is gluten free, dairy free, soy free, and egg free. And it is actually good for you!
And did I mention it tastes wonderful?
Well, it does!
The only change I made to her recipe is adding 3 Tablespoons of cocoa powder, increasing vanilla to 1 T. , using rice milk instead of soy milk, and adding garnish. This recipe would taste amazing with almond milk too! If you want to make your own, check out How To Make Almond Milk and Some Fun Facts About Almonds.
1 ripe organic avacado
2 very ripe organic bananas-med.-lg.(mine were large-made 4 servings)
6 Tablespoons cocoa powder
4 Tablespoons maple syrup
1 Tablespoon vanilla extract
1/8 teaspoon cinnamon
1/2 cup organic non-dairy milk
Optional; dairy free chocolate chips or fresh berries for garnish
But bananas into chunks. Combine with avacado flesh in a blender. Blend on high. Add remaining ingredients and blend. Pour into 4 dessert dishes. I chilled mine for about an hr. before eating, but it’s ready to eat anytime! Garnish with chocolate chips or fresh berries!