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Dark Chocolate Pudding (Vegan + Sugar-Free)


 

Happy Monday morning!  I am glad to say that we have our internet back, but it took until Saturday for it to really be 'fixed'.  Looks like we will be switching to Rogers anyways at some point in the future, but I just have to wrap my head around closing out my Bell email, which will likely cause me many headaches.

Aside from all that, it was a pretty good weekend.  Dinner out with colleagues Friday night, a massive Hannukah party on Saturday, and a whole bunch of errands on Sunday with a whiny, hysterical 3 year-old.  Okay, Sunday wasn't so hot.  In fact, Adam and I both had moments of wanting to wrap Little A up in wrapping paper, placing her on somebody else's front porch, ringing the doorbell, and then running like hell.

I'm kidding of course...we like our neighbours too much for that.

Actually, like pretty much all parents around the world, regardless of their antics, we were feeling extremely lucky to have our little ones safe at home with us, following the tragic events in Connecticut last week.  There really are no words...

Okay, on to happier topics like CHOCOLATE PUDDING!

Stuck at home with Big A for 2 days last week while she had strep throat, I decided it was the perfect opportunity to experiment with a healthy pudding recipe.  She only wanted soft foods because of her sore throat but quickly got sick of oatmeal and yogurt.  This ended up being a hit with EVERYONE and the whole recipe disappeared within 24 hours!

In fact, Big A loved it so much, she insisted I take a photo of her enjoying some.



Dark Chocolate Pudding (Vegan + Sugar-Free)

1 945 ml carton unsweetened chocolate almond milk (I used Almond Breeze brand), or other non-dairy milk
1/2 cup cocoa powder
1 cup xylitol or stevia baking blend
1 tbls chia powder
2-4 tsp guar gum

Place milk in a medium saucepan over medium heat.  Whisk in cocoa, sweetener, and chia powder.  Bring to a boil and then turn down heat.  Simmer for about 10 minutes.  Remove from heat and let cool.  Transfer to a container and refrigerate until cold.  Remove from fridge and pour into blender.  Add guar gum, 1 tsp at a time and blend.  Only add as much guar gum as you need to reach desired consistency.  Keep refrigerated for 4-5 days, if it lasts that long.

I have included this recipe in this week's Wellness Weekend on Diet, Dessert & Dogs.
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Comments

  1. sophieDecember 30, 2012 at 10:43 AM

    can you put real amounts instead of "carton" of this or that?

    we don't all buy the same sizes!!!!!

    did you mean 4 cups of almond milk?

    ReplyDelete
  2. Healthy Life LessonsDecember 31, 2012 at 12:25 PM

    It was 1 quart/32 oz/ 945mls to be exact. It's actually a pretty forgiving recipe, so amounts can be approximate.

    ReplyDelete

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