Vegan amaranth chocolate pudding

Vegan amaranth chocolate pudding with banana, raw cacao, maple syrup and almond milk: creamy, quick to make and pleasantly chocolatey, for two small portions.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 185 kcal per serving
• Protein: 4 g
• Fat: 3 g
• Carbs: 34 g

Ingredients

• 4 tbsp popped amaranth
• 1 banana
• 2 tbsp raw cacao powder
• 2 tbsp maple syrup
• 150 ml almond milk

Method

You’ll need: mixing bowl

1. Peel the banana and mash it with a fork until smooth.
2. Put the mashed banana, raw cacao and maple syrup in a bowl and stir thoroughly.
3. Pour in the almond milk and keep stirring until you have a smooth chocolate mixture and the raw cacao has dissolved well.
4. Gently fold in the popped amaranth so it's evenly distributed.
5. Leave the pudding to stand briefly so the amaranth absorbs some moisture and the mixture binds slightly.
6. Spoon the vegan amaranth chocolate pudding into small glasses and serve promptly.

Good to know

When it needs to be quick but should still look like dessert, this pudding is just right. Creamy, chocolatey and stirred together with no great effort.

Swaps

Almond milk → oat milk (a little more fibre; contains gluten unless certified gluten-free); maple syrup → date paste (whole-fruit sweetness, plus minerals); banana → avocado (more monounsaturated fats, less sweetness); popped amaranth → cooked millet (milder, a little more substantial)

Allergens

Contains tree nuts (almond milk). Generally suitable for children, but raw cacao can taste quite intense and may disagree with sensitive people. Usually fine during pregnancy, provided all ingredients are fresh and handled hygienically.

Dairy-free recipes