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Creamy & Dreamy Banana Chocolate Pudding

01/25/2012

Belle

I have been trying to eat less sugar. Why? It makes me bloated and with all the hormonal crapola going on in my body these days anything I can do to reduce some bloat is good in my book!

Lately for “dessert” I have had a plain soy pudding cup with some cocoa powder and agave nectar. Surprisingly not bad, although my cocoa was old and did not mix well with the yogurt. Last night I picked up some Wonderslim Cocoa Powder at the local co-op. Honestly, I didn’t even read the container, I just liked the tin more than the others and picked it up.

Well, this cocoa powder is WAY superior to any I have used. So rich and lush and it blends perfectly with soy yogurt. Inspired by this new find, I set upon making a sugar-free, low fat vegan pudding. I started with two blocks of Mori Nu Lite Tofu and a quarter cup of Wonderslim Cocoa Powder. I added 1 teaspoon of pure vanilla extract and two tablespoons of agave nectar and blended.

This was pretty good, but not really sweet enough to label it as a dessert and it was a tad too runny for my liking. I didn’t want to add more agave so I tossed in an overly ripe banana for more sweetness and a tablespoon of chia seeds as a thickener. Another minute in the blender and what resulted was a delicious chocolate-y banana-y pudding! I put the pudding in an empty quart-sized yogurt container and popped it in the fridge. An hour later, after eating a yummy vegan dinner of homemade Indian and improv polenta, I dished up a serving of pudding.

It was delicious! The chia seeds did add a little bit of a gritty property so I don’t think I would serve this to guests, but for an evening sugar-free chocolate fix with some nutritional umph, it is just the ticket.

Creamy & Dreamy Banana Split Chocolate Pudding
vegan, gluten and nut-free

2 boxes lite firm Mori Nu tofu, drained
1/4 cup Wonderslim Cocoa powder
1 tsp pure vanilla extract
1 TBS chia seeds
2 TBS agave nectar, more for a sweeter dessert
1 ripe banana

Put all ingredients into a blender and blend till smooth and creamy. Pour into a storage container and chill. Makes about four servings.

Some notes: I have a few friends who limit or avoid soy due to intolerance or health concerns. I think you could use the same system here, but use 2 cups of almond milk and tapioca flour or cornstarch. Blend all the ingredients and then pour them into a small sauce pan. Simmer, stirring constantly, until the mixture begins to thicken. Pour into a container and chill for several hours or overnight. If you try this, let me know how it comes out! I might test it out with oat milk this weekend myself!

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2 Comments

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  1. January 25, 2012

    I am totally trying this 🙂

    • January 25, 2012

      Let me know what you think! I don’t post a lot of my recipes because I am afraid they only taste good to me… I eat some strange stuff compared to the general U.S. population. I am sure you can relate 🙂

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