These deliciously decadent puddings are very sweet, hence why the quantities and servings are small,  but it’s nice to be able to make a tasty and healthier pudding using natural sugars.  This recipe takes less than 5 minutes to make and makes 2 generous pots, or 4 small expresso cups.  I use my Nutribullet and use the small cup attachment, filling it with the ingredients and then pouring the almond milk in last to the max line.  Sometimes I add 2 dessertspoons of chia seeds – stirring into the mixture after blending, good if you want a thicker pudding, but you will have to prepare your pots a few hours in advance for the seeds to swell and thicken the consistency.

Ingredients

Raspberries – large handful

1 tablespoon cacao powder

half a banana

1 dessert spoon almond butter

2 medjool dates, pitted

220ml almond milk

Plus – a few spare raspberries, cacao nibs and some small sprigs of mint to pop on top of each pot before serving.

Blend all the ingredients together until smooth and thick, almost like a chocolate mousse. If too thick, add a little more almond milk, depending on how solid you want your pots.  Split the mixture into two ramekins, small bowls or cups and pop in the fridge.  Decorate with a few raspberries, a sprinkle of cacao nibs and a couple of sprigs of fresh mint.