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Sneaky Chocolate Pudding

You will be stoked to hear that chocolate has been proven to be beneficial for the cardiovascular system. Chocolate contains flavanols, antioxidants that appear to lower blood pressure, improve blood flow and reduce the risk of blood clots.

However, don’t get over excited and bound down the street to purchase a kilo bar of Milka, there is always a catch that comes in a form of trans fats and added sugar, usually white.

Almost everyone I meet struggles to give up their guilty pleasure so I’ve included this sneaky chocolate pudding to the recipes. Here’s something that you can have (in moderation).

This recipe is dairy-free, gluten-free, vegan and uses cocoa powder and dark chocolate to intensify flavour, while cane sugar brings the sweetness in.

Serves 4-6

Ingredients

  • 1 1/2 cups evaporated cane sugar
  • 1 cup unsweetened natural cocoa powder
  • 1 tablespoon organic cornstarch, plus 2 1/4 teaspoons organic cornstarch
  • 3 1/2 cups plain coconut or almond milk
  • 255g 70% organic dark chocolate, coarsely chopped
  • 1 teaspoon vanilla extract
  • Vanilla bean seeds, scraped from 1 halved vanilla bean
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup coarsely chopped pistachios
  • 1/3 cup coarsely chopped walnuts

Method

  1. Fill a large bowl with ice and water. Set aside.
  2. Combine the sugar, cocoa powder, and cornstarch in a saucepan. Whisk in half of the almond/coconut milk to create a smooth paste. Add the remaining almond/coconut milk and whisk to combine. Place over a medium-high heat. Stirring constantly, bring mixture to a simmer. Remove from the heat and whisk in the chocolate, vanilla extract, vanilla bean seeds and cinnamon.
  3. Strain the pudding mixture through a fine-mesh sieve into a bowl. Immediately set the bowl in an ice bath to cool down the pudding. Place a piece of plastic wrap directly on the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours before serving.
  4. Divide the pudding among four to six small bowls or ramekins. Top with pistachios and walnuts and serve.

Nutrients Per Serving: Calories 600.6, Fat 29.1 grams, Saturated Fat 11.5 grams (43.9% of calories from fat), Protein 12.5 grams, Carbohydrate 71.1 grams, Cholesterol 1.3 mgs, Fiber 13.7 grams

Recipe adapted from Dr. Weil.

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