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Author Notes: My healthy & sweet tooth dessert. Made from aubergine and pear. Perfect choice, anytime!Simple and easy to make and so delicious! —Szabina A. Szentei
grams baked aubergine
grams fresh pear, peeled (ripe)
tablespoon agave syrup
grams coyo coconut yogurt or coconut cream (20ml)
grams pysllium husk
milliliters unsweetened almond milk
grams 85-90% dark chocolate
- Preheat the oven to 180°C/350°F/Gas. Cut the stalks off the aubergines, and then slice them in half, vertically, through the middle.
- Place the aubergine on a baking sheet bake in the oven until soft and starting to brown (about 20 minutes.) Remove from oven and allow to cool. Peel off the skin
- 3. In a bowl, combine the peeled aubergine, pear, cinnamon, agave, almond milk and use your blender to blend the mixture until no lumps remain
- Add the coconut yogurt and pysllium husk and beat well
- Divide pudding among 3 small glasses or bowls
- Put the dark chocolate and splash of almond milk in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth – take care not to overheat it
- Pour the chocolate on top and spread it Refrigerate for one hour to cool. Top with the fresh pear and pan fried aubergine chips. (optional)
- This recipe was entered in the contest for The Recipe You're Most Proud Of