Friday, March 28, 2014


If you love chocolate pudding, but want to keep dairy, unhealthy fats, unnatural coloring and preserving agents low and instead boost your system with fresh ripe fruit, healthy nuts and even some herbs, you should check this recipe out. This is a raw vegan recipe for a special mint-infused chocolate pudding made only from almonds, banana, dates, vanilla, raw carob and mint. Because I love mint very much, I did not only add fresh mint leaves into the mixture but infused the used almond milk with mint (recommended for extra flavour and an amazingly fresh almond milk taste..also good on it's own!). This pudding is rich, creamy, chocolate-y and SO good. If you miss avocado here, check out my recipe for chocolate raspberry mousse. I didn't use avocado in this recipe, to keep the fat content low and I really like to use 1 banana and 1/2  cup nuts instead of nuts only for the same reason. Plus banana makes it fresh and even creamier. If you don't know carob, don't hesitate to ask me about it. I used it in this recipe, because I use raw cacao a lot and want to reduce my coffeine intake. But raw cacao would of course be fine as well. Enough said, make your own chocolate mint pudding :)

Serves 2

1 large ripe banana
1/2 cup almonds, soaked overnight or at least for a few hours
4 ripe pitted dates
1/4 cup raw carob
1/2 cup mint leaves, packed
1/2 t pure vanilla extract
1 pinch sea salt
3/4 cup water 
1 T pure LOVE <3

Blend almonds with water and vanilla and add in 3/4 of your mint leaves. Let soak for 2 hours. Now, blend mint-infused almond milk with dates, banana, carob and sea salt and add a little bit more water if you like (pudding will set in the fridge too). Let your chocolate mint pudding sit in the fridge for at least 30 min.

That's it. Enjoy :)



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