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Cat Meffan

Healthy Chocolate Pudding Recipe

I make a green smoothie for breakfast every morning, but until this weekend I hadn’t really thought about trying a smoothie bowl for heathy chocolate pudding purposes. Like everyone else, I get cravings for a sweet treat after dinner sometimes, so this is my new saviour… meet your new healthy chocolate pudding!

If you’re wondering where the chocolate taste comes from, it’s the cacao ingredient. Raw cacao is made by cold-pressing un-roasted cacoa beans. The process keeps the living enzymes in the cacoa and removes the fat (cacao butter). Unlike cocoa powder, which is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cacoa bean, reducing the enzyme content and lowering the overall nutritional value.

Eating raw cacao has its benefits, including it being known to guard against toxins, boost your mood and it is rich in magnesium, iron, potassium, calcium, zinc, copper & manganese.

Now, onto our healthy chocolate pudding bowl!

INGREDIENTS:

1 x banana
3-4 pitted medjool dates
1 1/2 tbsp cacao powder (I used Bioglan)
1/3 mug hazelnuts, soaked in water for 30 mins to make soft
Unsweetened almond milk to make it as thick or runny as you like it
Feel free to add protein powder too if you fancy it.

METHOD:

Blend all above ingredients together and add toppings of your choice. I went for flaked almonds and a few hazelnuts. It tastes even better if you refrigerate it before eating. 🙂

And ENJOY! x