I intended to make a mousse as the recipe had called it one but after tweaking some ingredients the final product left me hanging as it was less fluffy than expected having more of a pudding-like consistency. Without disappointment this silky, creamy and semi-solid pudding is equally satisfying, and maybe more so as it is full of nutrients!
Well, I find these “clean” foods tend to have a strong flavour profile making it harder to mask, leaving my guests wondering what the heck I put in their dessert (the nutritionists struggle - it happens often in my house!) Use of slightly over-ripe avocados produce an off-taste which can ruin your batch of chocolate goodness instantly.
Yes, if you put enough cocoa and chocolate in the pudding you'll likely end up with something edible but I wanted something fabulous! So, that's why I scraped the avocado and banana fiasco and stuck to what works.
Coconut oil and chocolate.
The final results were decadent when topped with some fresh berries! The sweet chocolate pairs so well with tart berries, such as the raspberries in the photos.
Below is a pudding recipe inspired by www.glutenfreegigi.com. I replaced her maple syrup variation with green steiva, added more coconut milk and used GLOW's mylk chocolates instead of semi-sweet chocolate chips.
The GLOW Spot Raw Dairy Free Mylk Chocolates add wayyyy more nutrients as they are made with reishi mushrooms which have anti-inflammatory properties, maca powder said to boost sexual function and of course raw cacao very high in antioxidants.
Basically it's game on for almost everyone :)
Julie's Note: I absolutely loved making and eating this recipe created by Stefanie! It was so easy, quick and delicious. I especially loved the taste of all the ingredients just after they were blended. It tasted and looked exactly like chocolate milk - yet much lighter, way lower on the glycemic index and packed with raw chocolate antioxidants. You could easily make this recipe without chilling the mixture, and pour the "chocolate mylk" over fresh organic berries in the morning or anything else you love doing with chocolate milk. Psss....This is a very kid friendly recipe :)
GLOW Dairy Free Mylk Chocolate Pudding Recipe
4 - 8 heart-shaped GLOW mylk chocolates (melted)*
3 tbsp coconut oil (melted)
1/4 tsp of green stevia- or more if you would like a sweeter version add more maple syrup as too much green stevia can throw off the taste
1/4 tsp of unrefined sea salt
1 tsp of raw vanilla bean powder or vanilla extract
Optional toppings: more chocolate chunks or syrup, banana, berries, nuts and seeds - whatever your chocolate heart desires!
*Julie's Note - Recipe tastes delicious with 4 GLOW Spot Dairy Free Mylk Chocolate hearts, I prefer 8 as it makes it a bit more chocolat-ey and covers up more the faint green stevia after taste.
- Melt coconut milk and GLOW chocolates on low heat in a saucepan. Heat up the mixture slightly, make sure to not burn the it.
- Take the saucepan off the heat, and add the melted coconut oil, stevia, vanilla and salt. I whisked it all up but feel free to use a blender to ensure everything is mixed well.
- Pour the mixture into 4 separate ramekins and place in fridge for 3 hours
- Top with your favourite toppings! I added fresh coconut chunks, raspberries and cacao nibs :)