February 8, 2013 by Leanne Vogel December 6, 2018
I had every intention of coming up with a bunch of Valentine’s Day recipes for you, but wouldn’t you know it, the big day is next week and I’m just getting my head into the Valentine’s Day dairy-free recipes zone.
Since getting back from New York last week, I’ve been in a frenzy to finish the last half of the recipes for my cookbook.
Yes, a Healthful Pursuit cookbook! And it’s not just any cookbook… it’s a grain-free, vegan dessert e-cookbook loaded with healthy dessert recipes and grain-free concepts that you’ve never seen on the blog, or anywhere for that matter. It has limited nut recipes, everything is soy-free, refined sugar-free… it’s going to be crazy good.
Stay tuned for more information in the weeks to come…
But for now, let’s eat dairy-free pudding, shall we?
To print, email or text this recipe, click here.
Don’t worry… I wouldn’t have put beans in here if I felt it really didn’t work in this recipe. Navy beans are especially silky and smooth, perfect for this pudding!
Just look at that pour shot. Nothing but velvety goodness here, friends.
Once the chocolate is melted with the sugar, add your “cream” and whisk!
Pour into random cups, jars, or tealight holders. I LOVE these for desserts – they’re cheaper than glasses and they’re a perfect portion size.
You can either eat the pudding warm if you’re into that kinda thing, or cover with plastic wrap and chill in the fridge. Best part is, this pudding doesn’t develop pudding skin. Yay!
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.