This afternoon I really felt like something chocolatey. I was about to go on a hike and wanted something that would give me an energy boost and keep me satiated, without making me feel heavy. This recipe is ridiculously easy to make and very quick to whip up. Perfect for times when you really can’t be fussed about spending much time baking or cooking. From the moment you decide that you want it, you can literally be tasting this delicious pudding within two minutes. Really!
This recipe uses only optimal, healthy ingredients and is dairy-free, gluten-free and free-from-refined-sugar. The serving size is a small ramekin dish… which is an ample sized portion given its rich, delectable nature.
So, I whipped this up earlier and it worked a real treat, giving me enough of an energy boost to keep my happy on a two and a half hour hike, way out into the middle of Kauai nowhere. Here I am in the photo below – an hour and a half into the hike, in the hot Hawaii sun – still buzzing with energy from my chocolate pudding (of course it has nothing to do with the breath-taking views of paradise – it’s all about the chocolate). Ha ha!
‘Two minute chocolate almond pudding’ was perfect before my hike into the wilds of Kauai earlier today!
2 minute Chocolate Almond Pudding (with coconut & maple syrup)
A super fast, delectable, dairy-free, gluten-free chocolate and almond pudding.
Ingredients
- 1 heaped tablespoon of unsalted almond butter
- 2 tablespoons good quality full fat coconut milk
- 1 teaspoon organic cocoa powder
- 1/2 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- Dessicated coconut (to garnish)
Instructions
You can use a different nut butter instead of almond butter. Just make sure that it is unsalted and fairly smooth. You can also use tahini (sesame seed butter) – but be sure to get a nice tasting one (they do vary in quality and taste so shop around).
‘Chocolate Almond Pudding’ works perfectly well just as it is, on its own, although you might like to add any of the following for a little extra fun or variety…
- a few raisins
- finely chopped berries
- sprinkle of cocoa nibs
- finely chopped fresh mint
I do hope that you enjoy this as much as I do.
Please do let me know how you get on, or if you have any other easy sweet treat ideas that you would like to share.
Trinity
Such a simple concept. I will definitely be trying this soon. And….I am so jealous of you in HAWAII as I sit bundled up surviving another Canadian winter. I love Hawaii…wish I could move there.
Well at least you can enjoy a cozy fire and some hearty foods 😉 Enjoy your pudding.
I’ve had so much fun with this recipe! I made it exactly to the recipe and loved it, then, on pondering on what to with the rest of the coconunt milk (I know I could’ve made your soup but this is pudding we’re talking about) and the mish mash of nut butters (or nutters as I like to call them)I’ve got that needed eating I’ve just whipped up a big batch combining almond butter, cashew butter, crunchy peanut butter and tamari. They’re in the fridge at the moment with a naughty sprinkling of sea salt crushed on top but I can tell you from having licked the spoon it tastes divine. 🙂 Aloha! x
Awesome to hear that Amy. I love hearing from you.
So pleased that you have been having so much fun with this. I can just imagine 🙂
Love to you!
Hi Trinity – love the simple recipe – looks devine and quick and easy……def going to try this one! After browsing yr FB page will def be trying a lot of them! I was pretty much born Lacto Ovo Veg….so it seems….and love getting diff ideas for fuss free meals or snacks! Cheers Nik from Australia
Wonderful to hear that. Simple is so often the best 🙂 Enjoy.
x
I made this today. What a wonderful little shot of sweetness, I loved it!
yey!
This looks divine! I can’t wait to make it. Adding almond butter to my grocery list NOW! =)
This recipe sounds ah-mazing and this pregnant mama can’t get it out of her head. But I’ve been very disappointed with coconut milk here is the U.S., and not sure what is a good quality, full-fat coconut milk. Usually, coconut milk that is sold in cartons in the refrigerated section around here has coconut as the 4th or 5th ingredient, which basically means that there isn’t much coconut. There is another type of “coconut milk” (I think it’s still called milk) that is sold in cans, with other canned food, and that is much, much thicker, almost like butter, but it is not coconut butter. Is it this latter kinds that I need for your recipe? And do you have brand recommendations? – Thank you! Can’t wait to try this.
Hey Antonia! You’d love this. In this recipe, I am meaning the type of coconut that you get in a can. We have a couple of wonderful and ethical brands here in the UK – my favourite is ‘Essentials’ – their coconut milk is 55% coconut and the rest water. The best I managed to find in the USA was called Thai Kitchen Organic Milk, which is deliciously rich and creamy (although it does have a thickening agent in there too). If you want to leave out the coconut, then this would work well with extra almond butter and a little plant-based milk or water instead.
Have fun and please do let me know how you get on 🙂
Hi Trinity,
This answer (Nov 13/15, 7:16 pm) was what I was looking for. As a BloodType B, coconut is considered non-beneficial for me. I had been wondering how to alter the recipe and will try extra almond butter and water.
Thanks!
Debbie