Is there any other way to start out a week other than with sweets? Not to mention sweets that are good for you? Lets get down on a little pudding…shall we.
Don’t be alarmed by the “vegan” in this recipe. I eat meat & fish, but also enjoy eating vegan dishes as well. It is a matter of what you are in the mood for…and I definitely couldn’t pass this up.
veg·an ˈvēɡən/noun 1. a person who does not eat or use animal products.
Vegan Hazelnut & Chocolate Pudding
Hazelnut + Chocolate Pudding
- ⅔ cup raw hazelnuts
- 2 just-ripe bananas, peeled
- 1 ripe avocado, halved, pitted, and peeled
- ½ cup raw cacao powder
- ¼ cup pure maple syrup or more to taste
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Preheat oven to 350F.
- Spread the hazelnuts out over a small baking tray and toast in oven for 8 to 12 minutes or until fragrant and lightly golden.
- Transfer to an airtight container and secure the lid. Vigorously shake the container until most of the skins have peeled off of the hazelnuts.
- Transfer the peeled nuts to a food process and discard the skins. Process for 4 to 5 minutes or until smooth and shiny, stopping to scrape down sides every few minutes.
- Add the bananas, avocado, cacao powder, maple syrup, vanilla, and sea salt to the food processor. Process for 2 minutes or until smooth and creamy, stopping to scrape down the sides as needed.
- Divide between four serving glasses. Chill the pudding for at least 1 hour for the best flavor.
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