Spicy. Cocoa. Pudding. Three words that make me say amen.
I’m married to an avid chocolate lover. I love sweets too but my addiction to refined sugars is REAL so I’m always trying to create desserts to please his palette and, well, my sanity.
This plant-based pudding is dairy- and refined sugar-free. It is also soy-free.
Spicy? Oh. Yes. It has a hint of cayenne pepper which it’s claimed great health benefits. “Peppers with capsaicin have been shown to reduce cholesterol and triglycerides, and help keep cells from sticking together and forming blood clots,” Sonya Angelone, RD, spokeswoman for the Academy of Nutrition and Dietetics.
Spicy sweets are not that uncommon in Latin cultures and this one has just a hint to tickle your palette. But you can just leave the cayenne out of the recipe and it would still turn out amazing.
Spicy Cocoa Pudding
Ingredients
Yield: 2 cups
- 6 large pitted dates, soaked in hot water for 5 min, peeled
- 2 bananas½ cup plant-based milk
- ½ cup cocoa powder
- ¼ cup + 2 tbsp overnight oats ( ¼ cup oats + ¼ cup plant-based milk soaked overnight in the refrigerator)
- ¼ tsp cayenne pepper
Method
Combine all ingredients in a high-powered blender. Process on high for 45-60 seconds until pudding is smooth.
Serve in small cups and top with the fruits or seeds of your choice. I used mango, blueberry, shredded dry coconut, and chia seeds.
Cook Global. Eat at Home! 