I don’t have much of a sweet tooth. But I do LOVE custard. Thick, gooey, smooth, sweet deliciousness.
However it is dairy based, and I’m not allowed dairy at the moment. Somehow I’ve picked up a legendary bacterial throat infection that has caused my Eustacian tubes (at the back of the ear drum) to be closed and therefore my sinuses are unable to drain. Bugger!
I feel like I am talking with my head in a bag – everything is so loud inside my head.
So while I’m on meds, I’m also focusing on what I’m eating (or trying to eat) at the moment. Foods that are conducive to producing phlegm in an immuno-compromised individual are off the cards – foods like dairy.
It’s no secret of how much I love dairy. Yoghurt is my absolutely favourite food. I love plain, dollapable, thick, Greek yoghurt. Custard is my next favourite, especially when I’m not well. But right now, no dairy.
So I decided to make something similar but non-dairy.
Yes this pudding has avocado in it. And chia seeds in it. And cacao nibs. And peanut butter. And smoked salt.
It’s so good. If you don’t have smoked salt, that’s cool. Smoked salt adds a smokey depth of flavour, but if you don’t have smoked salt you can use good quality natural salt crystals.
Hope you enjoy this.
3/4 avocado (90g)
1 med. banana (75g)
1/4 cup natural peanut butter (I use Mayver’s peanut and cacao spread)
1 tblsp cacao nibs (20g)
1/4 cup cocoa (20g)
1/4 cup stevia (20g)
1 tblsp chia seeds
3/4 cup chocolate almond milk
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp smoked salt
In a high speed blender or food processor, blend all ingredients together. You can add more or less milk to change the texture.
Divide into 3 serving bowls or mason jars.
Allow to chill for 30mins at least.
Overnight is good too. Top with bananas and berries and shredded coconut and you totally have a nutrient dense decadent breakfast ready.
Nutrition per serve:
Carbohydrates (g) 25
– Sugar (g) 9
Fat (g) 20
Protein (g) 9
Sodium (g) 0.435
Energy (cal): 289
Energy (kJ): 1208