Ingredients
- 1 12-ounce bag fresh or frozen riced cauliflower steamed, makes about 2 cups steamed
- 1/4 cup cocoa
- 1/4 cup almond butter Can also sub cashew butter or sun butter. I don’t recommend peanut butter.
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 13.66 ounce can full-fat unsweetened canned coconut cream chilled and use only the cream, no liquid
Instructions
- In a blender, combine all ingredients until smooth and creamy.
- Eat immediately or chill for at least an hour to thicken. Store in the fridge and enjoy as a pudding or rock it as a fruit dip.
Serves 8 1/2 cup pudding cups
Inspired by wholefoodfor7.com