I gotta little treat for y’all today. Last week I shared with you a chocolate macaroon recipe, yum, and while I was making the recipe for the blog, I figured I might as well make another one of my fave gluten and dairy free treats since I had most of the ingredients.
Now I’m sure we all remember the days of school cafeteria lunches. The sloppy joes, the squared-off trays, the carton of chocolate milk and those little stapled coupon packets that we’d exchange for a tray of food I’d probably not even feed a stray dog these days.
Nowadays I don’t tolerate dairy very well so I’ve had to find a creative way to still get my favorite treats. So after doing some R&D (research and development) I’ve come up with a dairy free version that is good. Very, very, very good. And if you notice I’ve Sirena-fied it a bit with some gelatin powder, which gives it a smooth silky consistency as well as adds some protein.
Dairy Free Chocolate Pudding
3 organic avocados (I suggest to not use a really ripe avocado here, you want it ripe, but no brown whatsoever)
1 ripe organic banana
½ cup coconut milk
1/3 cup raw cacao powder
¼ cup gelatin (I highly recommend Great Lakes Gelatin)
1/3 cup organic Grade B maple syrup
1 tsp vanilla
pinch of sea salt
Shredded coconut (for garnish)
- You’ll need a food processor for this recipe. So if you don’t have one, you’ll have to 1) Go buy one or 2) Bum one off a friend.
- Cut the avocado in half, remove the seed and using a big spoon scoop into the food processor. Add the banana, the coconut milk, the raw cacao powder, the gelatin, the maple syrup, the vanilla and the salt.
- Process all the ingredients until the mixture is smooth, and free of lumps. You may have to stop the food processor a couple of times to scrape the edges with a spatula.
- Lick the spatula.
- Serve immediately, and store the remaining (if there’s still some left) in a glass container in the fridge. I’d recommend to eat the pudding within a day.