Friday, June 08, 2012

chocolate peanut butter fudge pudding

Yes, really.

In my previous post I talked about the challenge of baking gluten-free. But what's a sweet-tooth to do? Fortunately, no-bake gluten-free desserts are easier and generally more successful than baked ones. Any recipe that fits into a raw-food or nearly-raw diet will almost certainly be gluten-free (uncooked wheat flour? No, thank you!) as well as egg-free. As a result I've been looking at a lot of raw-food recipes, as well as vegan recipes to accommodate the current limitations to my diet.

And yesterday I came up with this:


Chocolate peanut butter fudge pudding. Free of gluten, dairy, eggs, soy and refined sugar. And let me tell you: it's awesome. Actually, rather unbelievably so. And it's easy: really, really easy.

In a food processor or blender combine:
1/2 cup tahini
2 tbsp natural peanut butter
2 tbsp cocoa powder
1/4 cup maple syrup
3fl oz (or 6 tbsp) nut, coconut or rice milk.
Blend well.

And that's it! If the pudding seems too thick or stiff, add a little more milk. It also tends to thicken up with standing, so if you're planning to make it ahead add an extra tablespoon or two while blending. This makes about 2 portions. It's very rich, so I find a moderately sized portion satisfies nicely.

Creamy, chocolatey and delightfully nutty, this pudding is going to be getting a lot of spoon time at our table from now on.


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