After I shared my popcorn marshmallow bars, the fine folks at Nuts.com invited me to try using almond flour. I love an excuse to get to work in the kitchen and boy, was I pleasantly surprised. I'm a newbie at using gluten-free flours. Almond flour works just like all-purpose white and whole wheat flours and is high in protein and vitamin E.
I'm trying to clean up our diets in general, so I'm thrilled that my kids liked this no-sugar chocolate dessert. The sweetness comes from extremely ripe bananas. For even more fun, you can make the consistency closer to ice cream by using frozen bananas.
And I definitely suggest eating this power pudding for breakfast! Such a nutty way to start the day. (Sorry, I couldn't resist!)
Triple Almond Chocolate Banana Pudding
Inspired by Williams Sonoma and The Sprouted Kitchen
2 overripe bananas (fresh or frozen or some of each)
1/4 cup unsweetened cocoa powder
1/3 cups almond butter
1/2 teaspoon cinnamon
Pinch of sea salt
1/3 cup almond milk, divided
1/4 cup almond flour
Optional: for extra sweetness, add 1 or 2 tablespoons of maple syrup or honey
Place bananas, cocoa powder, almond butter, cinnamon and salt in a blender or food processor. Add about 1/8 cup almond milk. Blend until everything is mixed together but not yet smooth. Use a rubber spatula to scrap down the sides of blender or food processor.
Add almond flour and another 1/8 cup almond milk. Blend until smooth, adding more splashes of almond milk as needed to smooth out texture. (Adding the almond flour at the end prevents clumping in the bottom of the blender.)
Transfer to four small bowls. Enjoy immediately, especially if you used frozen bananas.
If you used fresh bananas, this pudding tastes great chilled. Cover bowls with plastic wrap and pop in the fridge for an hour or more. You can make this pudding ahead. It holds up well in the refrigerator for about three days.
Sprinkle with banana slices and nuts, like sliced toasted almonds or chopped pecans. My Sam says it's even better with whipped cream on top.