Hidden Veggie Chocolate Banana Pudding
I am not above hiding veggies in my kids food. Yes, it’s important to serve veggies in their natural form so kids get used to seeing them, touching them and tasting them. However, sometimes you just need to jam a few veggies into dessert without your kids noticing so that you can rest assured that their sweet little bodies are getting all the benefits of wholesome foods without turning their noses at it.
This chocolate pudding is my new secret weapon in the kitchen. I packed a TON of nourishment into this recipe and I’m so proud to share it with you all. This recipe highlights a few of my favorite powerhouse ingredients. Chaga Mushroom Powder (they won’t taste it!) Spinach, and avocados. The texture of this pudding is absolutely lovely. Creamy, smooth and oh so luxurious!
I think I’m the most excited about the chaga mushroom powder because chaga mushrooms are powerful! My naturalpath wants me and my kids eating more medicinal mushrooms for gut and immune health and this is a great way to get some in. Not only do they contain a ton of antioxidants, but they are anti-inflamatory, great for supporting your immune system and are thought to have anti-cancer and anti-tumor properties. I love adding chaga mushroom powder to my kids smoothies and steamed milk. They don’t taste it and I feel really good about all the health benefits.
And yes, I snuck a full cup of spinach into this chocolate pudding and my kids had no idea. This pudding is decadent. It’s rich and so darn tasty that you’d never guess it contained all of these nourishing ingredients. We even eat this for breakfast with granola sprinkled on top. And my kids get extra excited at the fact that we can eat “dessert” for breakfast!
I hope you all enjoy this as much as we do! If you give this recipe a try please comment below with how it turned out!
Hidden Veggie Chocolate Banana Pudding
PREP TIME: 15 minutes COOK TIME: 0 minutes SERVES: 4-6 small servings
1 cup chopped spinach
1 large ripe avocado
1 large ripe banana
3 Tablespoons cocoa powder
1 teaspoon chaga mushroom powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 Tablespoons pure maple syrup
Preparation
Place the chopped spinach in a food processor and process until very finely chopped, stopping to scrape down the sides as needed. Add the remainder of the ingredients and continue to processes, scraping down the sides, until the mixture is smooth and creamy. Taste for seasonings and adjust as needed.
Store the pudding in an airtight container in the fridge for 4-5 days.
