Cool-off Chocolate Pudding Bowl

On those hot, hot summer days, this dish has become my favourite go-to lunch. It is cold, satisfying those ice-cream cravings; light but filling, semi-sweet, is packed with nutrients and will keep you cool for at least some time.

The starches in sweet potato, protein from quinoa and nuts, and fat from nuts and avocado will keep you full and satisfied, yet feeling light for the whole afternoon, without further cravings for sweets. I also like to add Feta cheese, or vegan Feta, for saltiness and extra satisfaction. Best.Lunch.Ever!

Ingredients – Pudding

1/2 Cooked and cooled down small/medium sweet potato
1/4 Frozen avocado, or about a handful of avocado chunks
1/2 Frozen Banana
1.5 tbs Carob powder or Cacao powder*
1.5 c. plant based milk (coconut, almond milk etc)
1 tsp. Vanilla extract

*I prefer Carob powder in this recipe as it adds extra sweetness without the sugar. And, also, because of my usual keep-cacao-to-a-minimum policy (you can read about it here https://mamaschronicles.com/chocolate-free-chocolate-recipe/)

Other Ingredients/Toppings

1/2 c. cooked quinoa, cooled down and preferably cold
Fresh or Frozen berries such as blueberries, strawberries, blackberries or raspberries
Nuts and seeds (handful)
Feta cheese or Vegan Feta (Optional)**
Chocolate Chips (Optional)

**Yes, I really enjoyed crumbled Feta in this recipe for it’s saltiness and fat.

Instructions

1. Blend the pudding ingredients in the blender until smooth.
2. In a bowl, add all the other ingredients in the quantities desired.
3. Pour over the pudding, mix well, add more toppings as needed and enjoy it while it’s still cold!