When a pudding craving hits you, you want to make it a healthier choice. I have created an all plant-based chocolate pudding, that contains protein, and no processed sugars. The sweetness comes from maple syrup and protein powder.
You could just make it a chocolate pudding without the sliced banana and chocolate chips if preferred.
Does not contain nuts, carrageenan, flours, or high processed sugars.
Super simple to make within 5 minutes.
SCHOOL SAFE:
Nut free which means the kids can enjoy as a safe and healthy snack. Contains enough protein, carbohydrates, and calories to encourage energy production.
TASTE & TEXTURE:
INGREDIENTS:
- 1 cup plant-based milk unsweetened. (I used Oat milk to make the pudding creamier)
- 1 tbsp. Raw Cacao – see notes
- 1 1/2 tbsp. Cornstarch or Tapioca powder
- 2 tbsp. Maple Syrup
- 1/2 tsp Vanilla Extract
- pinch Himalayan or Sea Salt
- 1/2 cup Vanilla Protein Powder – Plant-Based. I used Sun Warrior Vanilla Blend.
- 1 Banana sliced
- 1-2 tbsp. Dairy Free Chocolate Chips optional – I used Enjoy Life dark chocolate chips
In medium size pot, heat on medium heat. Whisk quickly all of the ingredients together except the banana and chocolate chips. It will start to thicken within 3 minutes.
Pour into little portable glass containers and allow to cool.
Push in the sliced banana’s and sprinkle a few chocolate chips. Cover and leave in the fridge to thicken and blend all flavours over night.
DIET:
If you are on my weight management program, use once in a while as a protein snack.
CACAO VS COCAO:
Both come from the Cacao Fruit of the Theobroma Cacao Tree. The colourful pod contains a large Cacao seed.
The seed contain an inner white part used to make cacao butter. The dark brown outer part, is cooked low or at high temperatures.
Cacao is roasted at low temperatures to be left in its raw and purest form. Then ground down to a powder or into nibs. Which is a super food of magnesium and iron.
Cocoa is processed by very high heat, to rid the bitterness. Then is ground down to a powder. Sugar is typically added.
By Photo by Medicaster. – en:Image:Cocoa Pods.JPG, Public Domain, https://commons.wikimedia.org/w/index.php?curid=2973927
This recipe is friendly for:
Vegans, Vegetarians, Celiac, Low Sodium, Diabetes, Children, and Weight Management – see notes.
Chocolate Banana Protein Pudding – Vegan GF
An easy to make creamy pudding delicious, and plant-based. Does not contain any nuts, carrageenan, flours, or highly processed sugars. The sweetness comes from maple syrup and protein powder.
Safe for school!
You could just make it a chocolate pudding without the sliced banana and chocolate chips if preferred.
Vegan, Vegetarian, Dairy Free, Gluten Free, Diabetic Friendly, Sodium friendly, Child Friendly, and Weight Management Program.
- Medium size pot
- Whisk
- 1/2 tsp, Tbsp, cup
- 1 cup Plant-based milk unsweetened (I used oat milk which makes the pudding creamier)
- 1 tbsp Raw Cacao
- 2 tbsp Maple syrup
- 1 1/2 tbsp Cornstarch or Tapioca powder (I used cornstarch)
- 1/2 tsp Vanilla Extract
- Pinch Himalayan or Sea Salt ground
- 1/2 scoop Vanilla protein powder plant-based (I used Sun Warrior Vanilla Blend)
Optional
- 1 Banana sliced
- 1 tbsp Chocolate chips Dairy Free (I used Enjoy Life brand)
-
In the medium size pot, add all the ingredients except the banana and chocolate chips. Medium heat, Whisk all together really well. Then slowly but continuously whisk until it begins to thicken. Should take around 3 minutes.
Turn off the burner.
Pour the thickened pudding into your small glass containers and allow to cool.
-
Once cooled push in the optional banana slices, and top with a few chocolate chips.
Add the lid and put in the fridge over night to thicken more and to blend all the flavours until ready to consume.
-
Store in fridge up to 2 days