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Hey y’all! When you see this, I’m going to be on a choir tour, but I actually scheduled this post last Friday while I was grabbing some wifi at Starbucks in Ephrata, PA. (I was only at Starbucks because the McDonald’s wifi wasn’t working. I don’t like coffee, and $2.39 for a cup of hot tea is just a bit ridiculous. But it meant I got good internet, so it was worth the cost.) Wondering what I’m doing in PA? Check out this post to see what I’ve been up to lately and where I’m headed after this!
Today’s post is going to be short and sweet because I don’t have much time to write but I didn’t want to leave you stranded too long without a recipe. There’s been way too much silence on this blog lately due to my finishing up my cookbook project. First things first, though!
Since I finished up the recipe testing portion of my cookbook, I’ve been trying to eat lighter and focus on THM: Deep S recipes using foundation fats like coconut oil instead of Heavy S recipes with lots of heavy fats like cream and peanut butter that aren’t as easily digested by the body. While I was testing recipes for my cookbook, I was eating way too much heavy dessert (I made 3 cheesecakes in one week…). Now that I’ve switched to lighter fare I can definitely tell a difference in how I feel – and I’m losing weight again!
This pudding has a great texture and it’s super refreshing…and it’s a Deep S! Deep S recipes can be hard to come by, especially Deep S dessert recipes. This one is a chocolate pudding, but it’s more of a milk chocolate than a dark chocolate (which I know will make some of you happy). It has a full tablespoon of coconut oil in it to rev up the metabolism, and it makes a great afternoon snack!
This pudding also makes a great hot chocolate if you drink it warm and don’t refrigerate it to set it up like a pudding.
You might also enjoy:
- ½ cup water
- 1 tsp. Knox gelatin*
- 1 T refined coconut oil
- 1 cup cold unsweetened almond milk (or carton coconut milk for a nut free version)**
- 3 T whey protein powder
- 4 tsp. cocoa powder
- ⅛ tsp. THM Pure Stevia Extract Powder
- 3/32 tsp. salt (3 doonks)
- Dash vanilla extract
- Whisk the gelatin into the water. Add the coconut oil and heat the mixture until the coconut oil is melted (1 minute in the microwave).
- Blend the hot liquid with the other ingredients until everything is emulsified and smooth. (Always be careful when blending hot liquids, and vent your blender as necessary. An immersion blender would be a good option.)
- Enjoy warm as hot chocolate or chill the mixture for several hours until firm and enjoy as a pudding. Yields 1 serving
**Most people with nut allergies can have coconut products no problem, but check with your doctor first.
Some instant coffee granules would be a great addition!
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