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Two glass cups of chocolate zucchini pudding seen from above, with berry glaze, coconut rims and blueberries
Anna Lewandowska

Chocolate zucchini pudding

A blended raw dessert: diced zucchini, ripe banana, dates and raw cocoa turned into a smooth chocolate pudding, topped with a forest fruit glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 glasses
Course: Dessert
Cuisine: International
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1/2 cup diced raw zucchini
  • 1 ripe banana
  • 1/2 cup plant milk
  • walnuts
  • 2-3 tablespoons raw cocoa
  • 3 Medjool dates
  • 1 teaspoon cinnamon
  • forest fruits

Method
 

  1. Add the zucchini, banana, plant milk, walnuts, raw cocoa, dates and cinnamon to a high power blender.
    Two glass cups of chocolate zucchini pudding seen from above, with berry glaze, coconut rims and blueberries
  2. Blend until the mass is smooth and fluffy.
    Two glass cups of chocolate zucchini pudding seen from above, with berry glaze, coconut rims and blueberries
  3. Blend the forest fruits separately to make the glaze.
    Two glass cups of chocolate zucchini pudding seen from above, with berry glaze, coconut rims and blueberries
  4. Place the pudding into small containers, pour the glaze over the top and sprinkle with flakes.
    Two glass cups of chocolate zucchini pudding seen from above, with berry glaze, coconut rims and blueberries

Notes

Calories and the number of glasses are approximate, estimated from typical ingredient amounts. Amounts of walnuts and forest fruits are left to taste, as in the original recipe. The photographs also show avocado halves, which are not part of the ingredient list.