Chocolate Pudding
vegan, gluten free, wheat free, dairy free, nut free, cane sugar free, egg free, soy free
This pudding is very easy to make and tastes decadent but is really very good for you. It is packed with antioxidants, vitamins and minerals; in fact this is so good for you, you could be forgiven if you ate it everyday. And if you are interested in upping your intake of antioxidants try adding some raspberries just before serving. Once you taste this you'll see your allergies in a whole new light, a chocolate light that is.
Serves 4 Prep time: 20 minutes
Ingredients
1/3 cup pure maize corn flour
1/3 cup raw cacao powder
½ cup of coconut palm sugar
500 mls (2 cups) milk (soy, oat, almond, rice)
1 tablespoon organic cold pressed coconut butter
1 organic vanilla bean pod scraped
Method
Place coconut palm sugar, raw cacao powder and corn flour in a saucepan. Add a small amount of the milk until it is mixed into a smooth paste. Continue adding milk and stir thoroughly.
Place over a low heat and stir continuously. Once the sauce starts to thicken you will need to mix it with a little gusto, quickly! To avoid lumps, I like to use a whisk to mix as it thickens. If the sauce appears to be too thick you can add more milk or filtered water at this stage.
Once the sauce has thickened and gently boiled, remove from the heat and add the vanilla pod seeds and the coconut butter and mix quickly. Serve and enjoy hot or cold with fresh banana, raspberries or finely chopped mint.
vegan, gluten free, wheat free, dairy free, nut free, cane sugar free, egg free, soy free
This pudding is very easy to make and tastes decadent but is really very good for you. It is packed with antioxidants, vitamins and minerals; in fact this is so good for you, you could be forgiven if you ate it everyday. And if you are interested in upping your intake of antioxidants try adding some raspberries just before serving. Once you taste this you'll see your allergies in a whole new light, a chocolate light that is.
Serves 4 Prep time: 20 minutes
Ingredients
1/3 cup pure maize corn flour
1/3 cup raw cacao powder
½ cup of coconut palm sugar
500 mls (2 cups) milk (soy, oat, almond, rice)
1 tablespoon organic cold pressed coconut butter
1 organic vanilla bean pod scraped
Method
Place coconut palm sugar, raw cacao powder and corn flour in a saucepan. Add a small amount of the milk until it is mixed into a smooth paste. Continue adding milk and stir thoroughly.
Place over a low heat and stir continuously. Once the sauce starts to thicken you will need to mix it with a little gusto, quickly! To avoid lumps, I like to use a whisk to mix as it thickens. If the sauce appears to be too thick you can add more milk or filtered water at this stage.
Once the sauce has thickened and gently boiled, remove from the heat and add the vanilla pod seeds and the coconut butter and mix quickly. Serve and enjoy hot or cold with fresh banana, raspberries or finely chopped mint.