This dairy-free, raw, vegan dessert (or breakfast!) doesn’t contain sugar or require cooking. The pudding features the exotic tropical flavor of cherimoya. This recipe is for one person — so increase the recipe accordingly.
INGREDIENTS:
Flesh of 1 ripe cherimoya (discard skin and carefully remove ALL seeds)
1/3 cup unsweetened vanilla almond milk or Ripple ‘half and half’ milk replacement
Dash of flaky salt
2 tablespoons pistachios, chopped
METHOD:
Add cherimoya and unsweetened almond milk (or Ripple milk replacement) to the Vitamix blender (or food processor) and process until smooth and silky.
Pour into a glass jar and cover. Chill in the freezer for about an hour. Right before serving, stir in chopped pistachios, reserving a few for garnish.
SOURCE: Recipe adapted from a recipe by Audrey Snowe at Unconventionalbaker.com
