Dairy-free Chocolate Pudding Recipe

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.

However, despite the deplorable options given, one of my favorite sides I’d always looked forward to was the chocolate pudding.  I loved the chocolate pudding and would often try to get seconds.  It was my fave.  I was thrilled when I went to college and learned that my dining hall served it e-v-e-r-y-d-a-y.  You best believe I got my dining hall allowance worth.

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.

Enjoy!

 

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)

Directions

1. 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.
2. 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.
3. 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.
4. Lick the spatula.
5. 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.