Chocolate Cauliflower Pudding

Servings: 6 Serving size: 3/4 cup

Ingredients

40 oz frozen riced cauliflower

1/2 cup filtered water

3/4 cup raw cacao powder

10 Tbsp Choc Zero maple syrup (can use pure maple syrup)

2 Tablespoons avocoado or MCT oil (this also tastes good if you leave this out)

2 tsp pure, raw stevia powder (or liquid stevia drops to taste)

1.5 tsp vanilla extract (I use my homemade gluten free version made from vanilla beans and rum)

3/4 tsp sea salt

Instructions

Place frozen cauliflower and 1/2 cup water in Instant Pot. Cook for 2 minutes using high pressure. Make sure your vent is closed.

Place half of the cooked cauliflower and liquid in a high-speed blender (I use my Vitamix). Add other ingredients. Add remaining cauliflower on top.

Blend until smooth. You will have to stop and scrap sides down occasionally.

Note: If you don’t have an Instant Pot, you can cook the cauliflower on the stove top. I had better results when I used my Instant Pot. If you do use the stove top method, drain the cauliflower before putting it in the blender and then add water as necessary until desired consistency is reached. Start by adding 1/2 cup water and add more as needed.

Nutrition per serving

Calories 115, Protein 5.1 g, Carbs 28.4 g, Net carbs 5.8 g, Fat 2.4 g