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Vegan Chocolate Pudding
This recipe was born out of a Choc Attack. No seriously. There I was, lazing one afternoon revisiting Virgina Woolf’s, “A Room of One’s Own,” and bam, I longed for a blast of chocolate to accompany my tea. Pain in the bum that I am, I didn’t hanker for a Snickers, Hershey bar, or Almond Joy, but something high end that wasn’t high maintenance (that’s right, I am a pain in the derriere). The only redeeming part of my idiosyncratic desires in the food department is that my recipes are full of flavor, easy, and fuss free. Phew.
By the way, this dessert’s a winner with the wee ones. Make a batch with the kids, but be careful: once they find out how yummy the pudding is, you might have to duck and dive to keep their fingers from dipping into the bowl. Don’t say I didn’t tell you so.
Vegan Chocolate Pudding
5 bananas, mashed
7 tbs coconut oil
2 tbs vanilla
3/4 cup cacao powder
6 tbs agave syrup
2 cups fresh raspberries to garnish
1. Put all of the ingredients into a Magi Mix and whizz until smooth. Pour into individual bowls, and chill for 1-2 hours (if you can wait that long).
2. Garnish with raspberries and serve.
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