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Vegan Chocolate Pudding for a Candida Diet
Vegan | Gluten-Free | Paleo | Anti-Candida
Ingredients
- 1 can full-fat coconut cream*
- 1/4 cup cocoa powder
- 1/4 cup ripe avocado
- 1 Tablespoon xylitol
- 10 drops liquid stevia**
- Pinch sea salt
Toppings: unsweetened shredded coconut, slivered almonds, cacao nibs
Instructions
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Place all ingredients into a blender and starting on low speed, blend slowly working up to high speed. Blend until smooth and creamy, scrapping down the sides as necessary.
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Pour into a mason jar or another container with a fitted lid and place in the fridge to chill for at least 1 hour. This will allow the pudding to thicken up.
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Enjoy with fresh berries, shredded coconut or shaved cacao paste or cacao nibs.
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Store in the fridge for up to 5 days.
Recipe Notes
*I don't recommend using Trader Joe's Brand Coconut Cream for this recipe since they reformulated and their brand is now very watery and clumpy.
**If you don't like the aftertaste of stevia, simply double the xylitol.