Better Off Well




Dark Double Chocolate Pudding

This pudding is a favorite in this home. A few weeks ago, I started a new lifestyle fix. I stay sugar-free Monday through Friday (no maple syrup, honey, or coconut sugar) and I don't snack. Just three solid meals over the course of the day.

It's working well for me, my energy levels, and my complexion.

But occasionally I do want something sweet for dessert during the week, so this pudding fits the bill. Sweetened with fruit and dried fruit, it's a healthier form of sugar that's loaded with fiber, so it doesn't affect my body like straight-up sweeteners do.

Note: if you still have Sweet Buds- those taste buds that are used to super sweet- this pudding might not be satisfying as is. In that case, go ahead and add a tbsp of pure maple syrup (Mrs. Buttersworth doesn't count) and see if that helps. Or a few extra dark chocolate chips.

BUT over time, strive to use less and less of that stuff. Your taste buds are changing every day. Next week you'll have a whole new set! The more effort you make to adjust, the more your taste buds will start to appreciate those subtle flavors again, and you won't need super sweet.

Dark Double Chocolate Pudding

1/2 c coconut milk 2 bananas, chopped 1 avocado, chopped 8 dates (soak if they are not soft) 1/2 tbsp vanilla 1 tsp. cinnamon 1/4 tsp sea salt 2 tbsp dutch dark chocolate powder (any dark cocoa powder okay) 1/4 dark chocolate chips for garnish (optional)

Place ingredients into blender, with the coconut milk on the bottom nearest the blade. Blend until smooth, stopping to scrape the sides and adding more coconut milk 1 tbsp at a time, if necessary. The pudding will solidify a bit in the fridge, but if you added too much liquid, you can add a couple more dates or a tbsp of raw cashews.

Chill in the fridge for at least 30 minutes before serving, and top with fresh fruit, pecans, and/or chocolate chips.