Ingredients:
- Almond Milk 1/2 cup
- Chocolate chips 2 table spoon
- Banana 1/2
- Coco powder 1 table spoon
- Bread 3-4 slices
- Baking powder 1 teaspoon
- Almond essence 1 teaspoon
- Powdered Sugar 1/2 cup
- Vegan butter 2 tablespoons
Procedure:
In a large bowl take unused bread, add almond milk and let it soak for 5-10 minutes. Add small pieces of banana and mash it all together till the mixture becomes paste like. Add sugar and cocoa powder. Add some more almond milk if required the batter should not be too runny. Add baking powder and almond essence. Mix well.
Take an air tight container and pour the batter in. Refrigerate overnight.
Next day the batter would have become more condensed, now transfer half the batter into a rectangle baking container. (Oil the surface of the container with vegan butter or vegetable oil before transferring the batter)
In a tiny bowl take vegan butter and vegan chocolate and microwave for 40 seconds, mix it together. Now spread the chocolate on the batter. Transfer rest of the batter to the baking container on top of the chocolate layer. You can sprinkle almond and walnuts on top if you want the pudding to be nutty.
In a pre-heated oven put the container in at 350 degrees Fahrenheit for 20-30 minutes. Once done, let it cool, you can keep it in the fridge for 30 mins or so before serving. Pairs well with tea or coffee!
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