We love this recipe, because you can make it in a jiffy, anytime. We give this pudding the honor of first place dessert as it matches all S, E, and Fuel Pull foods since it is both low in carbs and does not have a lot of fat. It gives a great chocolate fix and while we called it Choco Pudding, you can put any flavor you desire in front of the word “pudding”. Let your imagination fly! This is on pages 366-367.
Choco Pudding
Description
We love this recipe, because you can make it in a jiffy, anytime. We give this pudding the honor of first place dessert as it matches all S, E, and Fuel Pull foods since it is both low in carbs and does not have a lot of fat. It gives a great chocolate fix and while we called it Choco Pudding, you can put any flavor you desire in front of the word "pudding". Let your imagination fly! This is on pages 366-367.
Ingredients
Instructions
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Pour 2 cups unsweetened almond milk into blender.
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Add 3 tsp. TH Super Sweet Blend or 3-5 doonks TH Pure Stevia Extract Powder
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Add 2 heaped Tbs cocoa powder.
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Add tiny pinch of salt and dash of vanilla.
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Start blender. While it is running, slowly add 1 1/2 tsp. glucomannan. Blend for a couple of minutes. Stop blender and let contents rest for half a minute. Restart blender and whip again until pudding thickens. You will know when the pudding consistency is achieved when blender begins to make "chug, glug-a-glug" noises.
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Transfer to bowl or container with lid (like quart sized preserving jar or yogurt container) and put in refrigerator. Choco Pudding will thicken up further, and in our opinion, and tastes better chilled. But, if you're hungry, go ahead and eat some straight away.
Note
Glucomannan Tips: The longer you blend, the thicker your pudding will become. Therefore, if you want to save money, see how little gluc you can get away with by blending up a storm. Some find they need only 1/2 tsp. to thicken one cup of liquid to pudding consistency. If you're frugal, experiment. If you like a hot pudding, glucomannan thickens even faster with heat. Hence, you could use even less glucomannan and make the pudding in a saucepan using a whisk and sprinkle in the gluccie from a salt shaker.
