RED VELVET PROTEIN PUDDING
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Red Velvet Protein Pudding topped with pomegranate arils, diced Giddy Yo cacao bar, and bee pollen.
This is a red velvet spin on my favourite chocolate avocado protein pudding. It’s so luscious and creamy that you’d hardly believe it gets the Dr. Tara stamp of approval for brekkie!
In fact, this easy-make pudding is a great breakfast option since it's refined sugar-free but packed with vitamins, minerals, antioxidants, fibre, healthy fats, and protein!
Please don’t let the avocado in here scare you off. Avocado and cacao are a match made in heaven. Even if you think you don’t like avocado, trust me on this one and give it a whirl.
Avocado is a relatively unique fruit in that it is low in carbohydrate (most of which is actually fibre!) but high in healthy fat. Avocados are incredibly nutritious and contain powerful disease-fighting antioxidants like lutein & zeaxanthin along with a wide range of vitamins & minerals, including vit K, folate, & potassium. Research suggests that avocado consumption may help to lower cholesterol levels; relieve arthritis symptoms; promote eye health, healthy blood pressure & weight control; and even reduce the risk of certain cancers.
Along with these amazing health benefits, avocado has a lovely creamy texture and mild taste that work perfectly for pudding! Below I have provided my base Chocolate Avocado Protein Pudding recipe along with 4 variations: Red Velvet, Chocolate Peppermint, Maca Chocolate, and Chocolate Peanut Butter (or nut butter).
CHOCOLATE AVOCADO PROTEIN PUDDING RECIPE
Ingredients for 4 servings:
2 large ripe avocados, peeled and pitted
2 scoops Further Food collagen peptides OR 2 scoops Nuzest Clean Lean Smooth Vanilla, Rich Chocolate, or Just Natural protein OR a combination
1/3 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make plant-based milk), adjusted to desired consistency
1/4 cup Giddy Yo raw cacao powder, or more to taste
1/8 tsp sea salt
Lakanto sugar-free Powdered monk fruit sweetener (suggest approximately 1/4 cup), Swerve sugar-free confectioners’, raw honey (nonvegan), pitted Medjool dates (for Whole30), or sweetener of choice, adjusted to taste
optional toppings: Giddy Yo diced cacao bar or raw cacao nibs, fresh or dried fruit, nuts/seeds, bee pollen, coconut whipped cream (recipe below), or toppings of choice
Directions:
Put avocado, collagen or protein powder, almond milk, cacao, and salt in a food processor or blender container. I typically use my Vitamix on the purée setting.
Blend until smooth, stopping to scrape the sides and bottom with a spatula as needed. Add sweetener and additional cacao powder and/or almond milk as needed for desired taste and consistency.
Chill before serving. Add optional toppings and enjoy!
Chocolate Avocado Protein Pudding is best enjoyed fresh but can be stored in an airtight container in the fridge for 2 to 3 days.
Variation 1: RED VELVET
To the base recipe, add 1 to 2 Tbsp organic beetroot crystals and blend well.
Variation 2: CHOCOLATE PEPPERMINT
Add 1/4 tsp pure peppermint extract to either the base or red velvet recipe and blend well.
Variation 3: MACA CHOCOLATE
To the base recipe, add 1 Tbsp Plant Burst or Organika maca powder and blend well.
Variation 4: CHOCOLATE PEANUT BUTTER (or nut butter)
To the base recipe, add 1/3 to 1/2 cup natural peanut butter (or nut butter of choice) and blend well.
Vegan Vanilla Coconut Whipped Cream
This recipe requires coconut cream. If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk. The liquid can be reserved and used later (perhaps in a tasty smoothie!). Two cans may be required.
Ingredients:
1 cup well-chilled coconut cream
1 tsp pure vanilla extract
Lakanto sugar-free powdered monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste
Directions:
Put the cold coconut cream, vanilla, and sweetener into a bowl. Beat until smooth. Use immediately or refrigerate until ready to use.