This is a such a simple recipe that I whipped up! What a great way to add some veggies in your day. Zucchini tends to have a high water content so 2 zucchinis will do. They actually make the muffins taste super soft and moist. […]
Month: March 2017
Here is a super simple dairy-free pudding recipe. I always love the mix of bananas and chocolate, I mean who doesn’t? Pudding is something I haven’t made in a very long time. I rememberI used to make it when I was little with my mom and she would say “keep stirring, keep stirring, it needs to be really thick just like James’ hair, that is when you know it’s done!.” James is my oldest brother who at the time had a very 90’s haircut showing off his long thick locks. ha. Good times.
This recipe is intended for anyone with a dairy allergy, vegan, or anyone who just wants to try cooking without milk products. It tastes delicious and is sweetened with coconut sugar and the natural sweetness of bananas. Hope you enjoy it as much as I did! and remember..just keep stirring..
Recipe for Dairy-Free Chocolate Banana Pudding
- 1/3 cup of dairy-free cocoa powder. I use this brand at times.
- 4 tbsp of arrowroot flour
- 4 tbsp of coconut sugar
- 1 cup of vanilla almond milk unsweetened
- 1 can of organic unsweetened coconut milk
- 2 bananas (mashed)
Start by boiling the almond milk, arrowroot, cocoa and sugar together. On medium heat, add the coconut milk and mashed bananas. Keep stirring until the pudding begins to boil. Remove from heat and keep stirring for another minute or so. Refrigerate after the pudding cools and it will continue to thicken. Enjoy! Stays good in refrigerator for up to 4 days.
Tip: Add your pudding to your morning oats or even chia pudding for an extra sweet treat! 🙂