Sunday, August 16, 2015

Spicy (or NOT) Chocolate Coconut Pudding (GF) - Banana Based

Adapted from this recipe.

Comments from taste testers:  LOVED the coconut and chia combo - gave a GREAT texture.  Not a strong banana taste.  LOVED the heat from the cayenne pepper!!  

I found a down-side to making all this mousse -  I eat too much !!!  I can't stop eating it once I start !!!! 

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

4 medium really ripe bananas, sliced
4 Tbsp almond milk
1/8 tsp salt
2 tsp vanilla extract
1 tsp ground cinnamon
pinch to 1/8 tsp cayenne pepper (optional - depending on how spicy you want it)
1/4 cup peanut butter 
1/4 cup instant coffee granules
1 Tbsp Hershey's Unsweetened Cocoa Powder 
1/3 cup powdered sugar
3/4  cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
3 or 4 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness) 

Place all ingredients (EXCEPT coconut and chia seeds) in a blender or food processor and blend until smooth.

Then add the coconut and chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.

Then refrigerate for a few hours or overnight.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 6 servings:  Calories 189,  Total Fat 8.2g, Cholesterol 0mg,  Sodium 103mg, Carbs 28.3g, Fiber 3.4g, Sugars 17.7g, Protein 4g

It is the glory of God to conceal a matter; to search out a matter is the glory of kings.

Proverbs 25:2 (NIV)

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