- Maria Fernanda López
Chocolate Pudding Pies (Vegan, Keto, Gluten Free)
Prepare yourself to treat yourself with one of my favorite recipes so far! This recipe has been the perfect snack or dessert after a long day at school. Days have been mentally exhausting but I always make sure to enjoy my evening not thinking about school or work.
What't your favorite way un unwind after a long day? And of course, a good, healthy and delicious treat always help. Am I right?
These were inspired from one of my favorite combination ever; chocolate and coconut. Somehow coconut and chocolate make any recipe taste better, but this is just my humble opinion. The fusion of these two was just heavenly!
As soon as you read about the layers of these mini pies you'll understand the hype. Almond joys? Move over! This is a keto, paleo, low carb, dairy free and vegan version. This recipe is for everyone!
A perfect mix of coconut oil, raw cacao butter, shredded coconut with a sweet touch of monk fruit.
Vegan protein powder, if you haven't tried cooking with vegan protein powder you are really missing out! It's so versatile for real! My favorite one is Nuzest, low carb and simple ingredients. I've used it in several recipes like my Vanilla Protein Dreamy Pies or my Keto Mocha Cookie Dough Pies... both recipes are UNREAL!
This recipe is freezer friendly, no baking needed and definitely hits the sweet spot, specially for all the chocolate lovers out there!
And these are perfect to share so feel free to make these for yourself, for your friends and family. Definitely a picker eater friendly recipe.
Try more recipes!
Chocolate Pudding Pies
By Maria Fernanda López
3/4 cup of Nuzest Clean Lean - Plant Based Protein in Chocolate
1/4 cup of monk fruit
1 1/4 cup of water
1 tsp of cinnamon
3/4 cup of shredded coconut
6 Tbsp of cacao butter
6 Tbsp of coconut oil
1/3 cup of monk fruit
In a bowl add the shredded coconut and monk fruit, mix.
Add the melted cacao butter and coconut oil.
Divide the mix in 12 silicone muffin cups and freeze for 30 minutes.
In a bowl mix the protein powder, mink fruit and water. Pour over the coconut crust and freeze for 3 hours.
Nutritional Facts (per serving) 189 kcal
Net Carbs: 1.3g
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