Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Dessert from Africa!
Description: This creamy pudding gets its richness from fermented cassava flour, which also adds a delicious tanginess. The combination of peanut butter, cinnamon, ginger, and chili powder creates a satisfyingly spicy treat perfect for cooling down on a hot day. Plus, it’s packed with plant-based protein and fiber to keep you full and energized all afternoon.
Servings: 4
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 0 minutes (no cooking required!)
Total Time: 10 minutes
Ingredients:
* 2 ripe bananas (about 1 cup mashed)
* 1/2 cup unsweetened almond milk (or other non-dairy milk)
* 1/4 – 1/2 tsp ground cinnamon
* 1 tsp grated fresh ginger (from 1-inch piece)
* 1 tsp vanilla extract
* 1 Tbsp maple syrup (optional)
* 1/2 tsp red chili flakes
* 1/4 cup natural peanut butter (smooth or crunchy)
* 1/2 cup unsweetened cocoa powder (for serving)
* 1/4 cup chopped roasted salted peanuts (for serving)
* 1/2 cup vegan whipped cream (optional)
Directions:
In a large bowl, combine mashed bananas, almond milk, cinnamon, ginger, vanilla, and optional maple syrup until smooth. Stir in peanut butter until well combined.
Divide the mixture evenly among four small ramekins or glasses. Sprinkle each serving with about 1 tablespoon of cocoa powder and 1 teaspoon of chopped peanuts. Serve immediately or refrigerate for later. Enjoy!
Note: If desired, top with additional chopped peanuts and/or vegan whipped cream before serving.
