It was my husband’s birthday this past week and I wanted to make a special treat for him. He loves the chocolate pudding I make for him and I wanted to incorporate it into the dessert. This recipe is as decadent as any you could buy in the bakery and it is grain, soy, refined sugar and dairy free!
Instead of using a commercially made chocolate bar, (check out why I never buy most fair trade commercial chocolate) you can use raw cacao powder to add to the base. Raw cacao powder is high in anti-oxidants and there is even plenty of research that shows that eating chocolate is good for you! I would take that with a grain of salt and only use the best types of chocolate available.
Cocoa solids are what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point.
Cocoa solids are the low-fat component of chocolate. They may also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa liquor is the melted combination of cocoa butter and cocoa solids.
Also, cocoa solids contain most of the antioxidants associated with chocolate. Cocoa solids also contain the greatest concentration of the psychoactive chemicals caffeine and theobromine, which are mostly absent in the cocoa butter.
Chocolate lovers the world over rejoice! What you have been saying for years is actually true! Chocolate may be grouped with other anti-oxidant rich superfoods such as, pomegranate, acai, blueberies, raspberries etc. It has been suggested that combining chocolate with these high ORAC value fruits, make it even more anti-inflammatory.
So those decadent rich desserts featuring dark chocolate and berries are actually good for you – as long as the chocolate is dark, dairy-free, soy-free, additive-free and low in sugar.
- • 2 tablespoon raw honey
- • 1 tsp vanilla
- • 4 tablespoon butter or ghee -- room temperature and cut into small pieces – use coconut oil if you cannot tolerate ghee
- • 1.5 cups almond flour
- • 1/4 cup cocoa powder
- • 1/2 teaspoon sea salt
- • 1/2 teaspoon baking soda
- • 2 ripe avocado
- • 1 large well ripened banana
- • 3 Tbsp honey
- • ¼ tsp stevia
- • 1 tsp vanilla
- • ½ cup cocoa powder
- In the food processor mix the almond flour, cocoa powder, salt and baking soda and mix
- Add the vanilla and honey and mix
- Next, while the food processor is running, drop in small pieces of softened ghee or butter until the dough starts to make a ball (It may not form a perfect ball, but that is OK — if the dough looks too wet, add a little more flour one tablespoon at a time)
- Remove from processor and place in the well greased pie pan that is lined with parchment paper
- Work the dough into the pan and build up the and sides all around
- Pierce the dough with a fork all around the bottom
- Place in oven at 325 degrees F for 12 – 16 minutes or until browned
- Remove from oven and cool
- Place this in the freezer until ready to fill
- Take the chilled pudding and place in the crust
- With the angled spatula gently push the pudding to fill around the edges with a clean line
- With the angled spatula even out the surface of the pie
- Place in the freezer for several hours before serving
- When ready to serve, place fresh fruit or berries around the pie in a decorative fashion
• Prep Time: Crust -- 10 minutes Filling -- 10 minutes • Cook Time: crust -- 15 minutes Filling -- 1 hour in refrigerator • Freezer Time: 3 - 4 hours before serving