Two Minute Tahini Pudding (delicious, dairy free, gluten-free)

Puddings that take two minutes to make are definitely at the top of my to-go list when I am looking for something tasty.

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 recipe book Trinity’s Conscious Kitchen along with some of it’s delicious variants. It’s so good that I couldn’t resist sharing it.

My husband loves this so much, I think it might even be the reason my husband married me!

Two minute tahini pudding made with banana, tahini, rice milk and vanilla. Easy vegan pudding by Trinity.

It has 4 simple ingredients – tahini, banana, vanilla and plant-based milk.

Two minute tahini pudding made with banana, tahini, rice milk and vanilla. Easy vegan pudding by Trinity.

This is so easy…

  1. Put a dollop of a tahini in a small pudding bowl.
  2. Mix in the rice milk 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.
  3. Add a dash a vanilla extract.
  4. Mash in the banana.
  5. Take a deep breath and savor the delicious flavours!
  6. !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)

Two Minute Tahini Pudding (dairy free, gluten-free, delicious)

Yield: 1 portion
Prep Time: 2 minutes
Total Time: 2 minutes

A quick and easy vegan pudding using bananas and tahini. We love tahini pudding!

Ingredients

  • 1 heaped tablespoon tahini
  • 3 tablespoons rice milk
  • Dash of vanilla extract
  • 1 ripe banana

Instructions

  • Put a dollop of a tahini in a small pudding bowl.
  • Mix in the rice milk 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!
  • 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.

      TCK BOOK banner

      If you love this recipe then you’ll LOVE my book Trinity’s Conscious Kitchen. It’s brimming with nearly 100 unique and original recipes that have (mostly) never been published anywhere else before.

      Recipes include:

      • ‘Enlightenment by Carrot Cake’
      • ‘Conscious Cottage Pie’
      • ‘Benevolent Bake’
      • ‘Heavenly Hummus’
      • ‘Five Minute Flat Bread’
      • ‘Raw Chocolate Covered Caramels’

      and a lots of other delights that have been tried and tested over many years of catering as a super healthy plant-based chef for retreats.

      Everything is vegan, wheat-free and made without refined sugar.

      You can find out more here:

      Trinity’s Conscious Kitchen Book

      Trinity

       

      6 Comments

      1. Hans J. September 2, 2015 at 6:35 pm - Reply

        Just tried this – delicious! I added a pinch of salt and a dash of lemon.

      2. Elizabeth Corbin September 16, 2015 at 10:06 pm - Reply

        Trinity,
        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!

        Thank you,
        Elizabeth

        • Trinity @ Trinity's Conscious Kitchen September 17, 2015 at 5:40 am - Reply

          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.

      3. Ethan Kennerly January 21, 2018 at 5:42 am - Reply

        So Delicious!

        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.

      4. melanie sakowski January 1, 2020 at 5:58 pm - Reply

        Looks so yum- I used to make this same thing but with a bit of salt and cinnamon 👌🏻

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