“Chocolate” Raspberry Pudding
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This recipe is further proof that a limited-ingredient, whole-foods diet doesn’t lack in fun. (Though did you really need more proof at this point?) While I don’t recommend eating carob to excess, it is actually AIP-compliant. So a “chocolatey” treat every now and then isn’t out of the question. This also freezes really well. Throw it into an ice cream maker for chocolate-raspberry ice cream!
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Ingredients
- 2 whole avocado sliced
- 1 cup raspberry frozen
- 1/8 cup honey
- 1/4 cup carob powder
- 1 tablespoon water
- 1 teaspoon lemon juice omit for low-histamine or IC
- 1/4 teaspoon vanilla powder
Instructions
- Combine all ingredients in a blender and process until smooth.
- Spoon into serving dishes and cover with plastic wrap or some other airtight covering. Chill before serving.
Nutrition
Calories: 277kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 582mg | Fiber: 11g | Sugar: 17g | Vitamin A: 150IU | Vitamin C: 36.3mg | Calcium: 80mg | Iron: 0.9mg
This looks delicious! Would alcohol-free vanilla flavoring work in place of the vanilla bean? If so, how much would you recommend using? Can’t wait to try this!
I can’t say how it would work out because I haven’t tried it, but I have read somewhere that 1 vanilla bean is about equivalent to 1/2 teaspoon extract. So, that would be 1/4 tsp for this recipe. Again, I haven’t tried it, so I can’t speak from experience!