This girl who loves all things crunchy has been on a soft diet for a little bit recovering from a dental procedure. Good thing I have my handy Vital Proteins Beef Gelatin powder to help me create some creamy and smooth desserts like this one and serve up a good dose of protein at the same time. Chocolate Peanut Butter Pudding Cups is a delicious treat you can feel good about serving your kids too knowing they are getting some quality protein.
We all have our special foods that bring us back to our childhood and chocolate pudding is one of mine. I was raised in the era when we walked home from school for lunch, then trekked back 5 miles uphill in the snow. You know the story. After lunch my mom often had warm chocolate pudding for me ready to eat before I headed back out the door to school. As much as I loved it then, I’ve figured out how to make it healthy but still decadent, ditching the processed ingredients and the box. This recipe is one of the easiest attempts thus far, thanks to the Vital Proteins Beef Gelatin. I love it’s creamy firm texture. I couldn’t resist adding peanut butter, making it so much richer, fuller in flavor and bumped up the protein. Besides if the doc says no nuts…hand over the nut butter please.
Mix the cocoa powder, peanut butter, a pinch of sea salt and honey in a small saucepan.
Add about 1 cup almond milk. Mix until smooth.
Add another cup of the almond milk and heat while stirring, on a medium flame until it starts to simmer. While it’s heating, in a large bowl, stir the gelatin powder with the remaining half a cup of the almond milk. Let sit while the peanut butter mixture cooks.
Once it’s simmered, add the peanut butter mixture to the gelatin, with vanilla and chocolate chips. Stir until chocolate chips are melted and mixture is smooth.
Let cool. Refrigerate covered with plastic wrap. In a few hours (2-3) whip with an immersion blender and pour into ramekins. Cover with plastic wrap and cool until set.
In other news, the What’s for Breakfast Class? Mom and Me version is sold out! If you are interested in learning some clean and fresh ways to use the upcoming garden produce in breakfast foods or how to make these satisfying protein rich Breakfast Cookies,
plus some nutrient rich smoothies…there is still room in this Saturday’s April 16th class! As usual all recipes are refined sugar, gluten and dairy free. E-mail me @ email@example.com for more info.
Also, we are on our toes these days waiting for the arrival of our 8th grandchild. Bags are packed and sleeping with my phone bedside ♥ It seems all our babies come in the middle of the night!
Until next time my friends,
2 1/2 cups almond milk, divided
1/4 cup raw honey or maple syrup
1/2 cup creamy natural peanut butter
1/4 cup cacao powder
1/3 cup enjoy life chocolate chips
pinch of sea salt
2 teaspoons Vital Proteins Beef Gelatin
1 tablespoon vanilla
In a small saucepan combine cacao powder, peanut butter, honey, pinch of sea salt and 1 cup almond milk. Before you heat it, stir contents until smooth. Add another cup of almond milk and heat while stirring on medium heat.
While heating the peanut butter mixture in a separate medium bowl stir remaining 1/2 cup almond milk and 2 teaspoons of gelatin. Let sit for 3 -5 minutes.
When peanut butter mixture has heated to a gentle simmer, turn off heat and pour into gelatin mixture. Add chocolate chips and vanilla and stir until smooth.
Cover with plastic wrap and cool for 2 hours. It won’t be set up yet, but I like to whip it with an immersion blender to encourage creamy texture.
Divide equally among 6 ramekins and refrigerate. serve with or without a whipped topping. So yummy!