Mexican Chocolate Pudding

This Mexican chocolate pudding is a quick and easy delicious dessert for Cinco de Mayo.

I usually try to post at least one recipe for this fun May celebration.

This year, I decided to share my healthy chocolate pudding, which I not only "vegan-ized", I also "Mexican-ized"..





 It's my usual rich chocolate pudding, but with the chili powder and cinnamon, it takes the recipe to a whole new "Cinco de Mayo" level.

I have served the plain pudding to my grandkids, dinner guests, my husband, etc and it seems to be a winner for everyone.  I decided to add cinnamon and chili powder for a Mexican kick!

My own travels to Mexico

I've been to Mexico too many times to count on my hands. When I was teaching high school, trips to Mexico were a favorite Spring Break vacation destination for us. We had some wonderful times mostly in the Rivera Maya area of theYucatan Peninsula.

Aside from enjoying the beautiful resorts, spas, restaurants, food, and beaches, we took many guided tours of the historical sites, temples, and ecological parks as well such as Tulum, Xcaret, Isla de Mujaras , Xpooha.

This was a pyramid I believe in Chichen Itza.  I climbed half way up, but when I looked down, I decided I better stop there and turn back down. It wasn't easy climbing down the steep inclines of the temples.

Ingredients: 
2 ripe bananas
2 tablespoons of unsweetened cocoa
2 tablespoons of  fat free peanut butter powder (affiliate link) or regular nut butter
1/4 cup of nut milk ( if too thick, add 2 tablespoons of additional nut milk)
1/2 teaspoon of cinnamon
1/4 teaspoon of chili powder

Directions: 

Blend all ingredient in a strong blender until it turns to liquid. Pour liquid into 3 or 4 small microwave safe ramekins. Microwave all of them together for 1 minute or bake in a pre-heated oven at 350 degrees for 8 minutes until firm. Remove from microwave or oven and refrigerate until cool.

Notes: 
To create the type of chocolate pudding parfait like in the photo, I doubled the recipe and poured into tall microwave proof glasses. When done, I topped with vegan whipped cream and a strawberry and a chocolate straw.  Doubling the recipe makes 2 servings!

Make your own vegan whipped cream from coconut milk.