Friday, April 25, 2014

Chocolate-Almond Butter Pudding


I adapted this pudding from a Cooking Light recipe; I was given a cookbook of theirs to review and wanted to make one of the recipes myself to assess. This simple pudding was very easy to tweak, and came together more quickly than instant pudding in a packet.

My son liked this one in particular, especially when I sliced some banana on top! I would definitely make this again for my kids and their friends. I'm not a huge pudding fan myself, but it's always good to have on in the repertoire!

Chocolate-Almond Butter Pudding
adapted from Cooking Light

1/4 cup raw honey or maple syrup
2 tbs. arrowroot starch
2 tbs. unsweetened cocoa powder
1 1/2 cups unsweetened vanilla almond milk
1/2 cup coconut milk or cream
2 oz. dairy-free chocolate chips or chunks
1/4 cup raw almond butter
banana slices, for topping (optional)

Combine sweetener, starch and cocoa in a medium saucepan; stir with a whisk. Add milk and coconut milk or cream, stirring with a whisk. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate and almond butter, stirring until smooth.

Top with sliced banana when serving, if desired.

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