This is by far my favorite dessert EVER! It's so good you will not believe it's 100% vegan! Incredibly easy to make, entirely made from scratch and super delicious!
I hope you babes end up licking your fingers! ;)
(Makes about 5 servings. All depends on how much you serve on each glass. I prefer to use mason jars or champagne glasses and fill only 1/3 of it with the pudding, 1/3 with the cream and 1/3 with the popcorn.)
-1 medium banana, peeled
-1/2 small avocado
-1 Tbsp smooth raw almond butter
-3 Tbsp raw cacao powder (or to taste)
-1 Tsp pure vanilla extract
-1 Tsp Cacao Nibs
-1/4Cup Almond milk (to ½ cup. All depends on consistency)
-pinch of pink Himalayan salt
Coconut Cream Ingredients:
-1 Can coconut milk (We’ll only use the thick part of the Coconut Milk that floats on top of the water once you open the can)
-1 Tbsp Raw Stevia
-1 Tsp Vanilla Essence
-1/2 cup popcorn
-2 tbsps coconut oil
-1/4 to ½ cup agave
-1/2 tsp vanilla essence
(Makes about 5 servings. All depends on how much you serve on each glass. I prefer to use mason jars or champagne glasses and fill only 1/3 of it with the pudding, 1/4 with the cream and 1/3 with the popcorn.)
To make the pudding, put all ingredients except salt and cacao nibs in blender at med speed. Add milk as needed. It should be creamy. Serve pudding in class and put in the fridge while you prepare the rest.
In a sauce pan at high heat, add the coconut oil , the agave and the vanilla essence. Once it starts bubbling up (all of it) add the popcorn. Stir a little and immediately (carefully!) put it on a tray for the caramel to set. Put it on a side.
In a bowl, add the firm part of the canned coconut milk, the stevia and the vanilla essence. Grab a hand mixer (or machine) and whip until cream is fluffy.
Take Chocolate Pudding out of fridge, serve and top it with a spoon full of coconut cream and some caramelized popcorn and sprinkle it with salt and cacao nibs.