With Valentine’s Day almost here, it’s the perfect time to find a delicious dessert to share with someone you love. What’s even nicer is finding one with no extra sugar! This pudding is perfect for the expecting momma in your life! The lovely Angela at Oh She Glows, posted this and we just had to share. We are also including her recipe for Raspberry Chia Jam because it paired so well, just like she said it would!
Raw Chocolate Pudding
FOR THE PUDDING:
3 medium bananas (not too brown), peeled
1/2 medium avocado, pitted
1/4 cup smooth raw almond butter
4-5 tablespoons raw cacao powder, or to taste
1 teaspoon pure vanilla extract
pinch of pink Himalayan salt or fine sea salt
1/4 cup hazelnuts, toasted and chopped
Raspberry Chia Jam (see recipe below)
Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. Let the machine run for a couple minutes to get it super smooth.
Portion the pudding into a container and chill in the fridge for an hour or so. Or you can serve it right away with the recommended toppings. Best enjoyed within 12-24 hours or so.
Chia Raspberry Jam
(makes about 1 cup)
3 cups frozen raspberries
1/4 cup pure maple syrup, or to taste
2 tbsp chia seeds
1 tsp pure vanilla extract
For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and bring to a simmer. After 5 minutes or so, stir in the chia seeds. Continue to cook down the mixture for about 15 minutes, or until thickened. Remove from heat and stir in vanilla. Chill in the fridge for a couple hours to thicken it up even more.