Puddings that take two minutes to make are definitely at the top of my go to list when I am looking for something tasty. Today I am sharing this ridiculous easy tahini pudding for you all to enjoy.
This pudding is so simple that you can whip it up in a flash and be tucking into it a few short moments later.
It originally featured in my first recipe book along with some of its delicious variants. It’s so good that I couldn’t resist sharing it.
People adore the simplicity of this pudding so much.
It has 4 simple ingredients – tahini, banana, vanilla and plant-based milk.
This is the easiest tahini pudding ever…
- Put a dollop of tahini in a small pudding bowl.
- Mix in the rice milk (if you prefer just use water) a little at a time, until you achieve a creamy texture. Tahini creams up better if you mix the liquid little by little. If it doesn’t mix well, keep at it – it will eventually cream up.
- Add a dash of vanilla extract.
- Mash in the banana.
- Take a deep breath and savour the delicious flavours!
- Alternatively – if you have a hand blender you could use it to create an extra smooth pudding. I don’t normally use a blender, although if I am doing multiple batches it makes it a tiny bit easier.
Two Minute Tahini Pudding (dairy free, gluten-free, delicious)
A quick and easy vegan pudding using bananas and tahini. We love tahini pudding!
- 1 heaped tablespoon tahini
- 3 tablespoons water (or plant-based milk)
- Dash of vanilla extract
- 1 ripe banana
- Put a dollop of a tahini in a small pudding bowl.
- Mix in the water a little at a time, until you acheive a creamy texture. Tahini creams up better if you mix the liquid little by little. If it doesn't mix well, keep at it - it will eventually cream up.
- Add a dash a vanilla extract.
- Mash in the banana.
- Take a deep breath and savor the delicious flavours!
If you love this recipe then you’ll LOVE my recipe books The Kind Earth Cookbook and Angelicious Plant-Based.
They are both jam-packed with lots of delights that have been tried and tested over many years of catering as a super healthy plant-based chef for retreats.
Everything is vegan, gluten-free and made without refined sugar.
You can find out more here:
Just tried this – delicious! I added a pinch of salt and a dash of lemon.
Wonderful Hans. I love the sound of your adaptation.
Thanks for sharing.
I am so excited about finding you and your recipes on line! I just ordered your book and can’t wait to get it and try it out! I too have been a vegan for some time now and always welcome new recipes! I am someone who cannot eat chocolate because it will send me into Afib. Could I ask that you make more non chocolate desserts. That would be great!
How beautiful to have you here Elizabeth. I would be happy to post more non-chocolate desserts… so watch this space! There are a few delicious non-choc recipes in my book too.
I made a milk substitution of what I had on hand, for my omega-3 source: cinnamon soaked chia seeds in place of the rice milk. The soaking was at least a few hours and not more than five days. The water to seed ratio about ten to one.
Looks so yum- I used to make this same thing but with a bit of salt and cinnamon 👌🏻
Tahini is a bit to bitter for me, so I swapped it with peanut butter and added a tiny bit of honey. It was really good!
I had some coconut milk I wanted to finish, so I used that instead of rice milk. I’ve also played around with other pureed fruit (eg, unsweetened applesauce) instead of the mashed banana, which gives a lot of variety so it never gets boring.
Brilliant – such a good one to experiment with 🙂