Sugar-Free, Dairy-Free Chocolate Pudding
If you want something sweet mid-day, or something tasty to curb that sweet tooth after dinner that’s healthy and lower in carbs, here’s a treat I came up with which takes a few minutes to mix up with zero cooking. I use carob instead of cocoa powder, because cocoa is bitter, and carob imparts sweetness on its own.
Sugar-Free, Dairy-Free, Low-carb Chocolate Pudding
- 2 T carob powder, level
- 4 T creamy peanut butter, or almond butter, level
- 4 T Toasted Coconut Almond Milk blend by Califia Farms
- ½ tsp alcohol-free vanilla extract (optional, but much better with it)
- A sprinkle of monk fruit powder, if you like it sweeter
Place all ingredients in a small food processor and blend until thickened, like a pudding. The end result is more like chocolate frosting than a pudding. If you like it thicker, add 1-2 tablespoons of carob powder. If you want it thinner, add 1-2 tablespoons of vegan milk. Place the pudding/frosting in two small condiment bowls, covered, and keep in the refrigerator, but you can eat it right away like I do. The frosting is also delicious on celery sticks.
Calories: 231 Net Carbs: 10 grams Fat: 17 grams Protein: 8 grams