chocolate ganache pots I’ve been experimenting with plus it's near instant as it doesn't need to chill.
The key is the ripest of ripe bananas. They make the pudding taste like it has a ton of added sugar when really there’s none. And, as much as I love chocolate ganache, this dessert contains fibre, potassium and protein.
Use any kind of nut butter. Peanut butter is always a good choice but the flavour can dominate so I go for a 50/50 mix of peanut and almond. I include pea protein because I add it to everything these days (thanks, Bryan Johnson) but it’s optional.
I slice ripe bananas into 2cm coins and freeze them in a large container. Ideally they'd be laid flat on a tray so they don't stick together but I never have enough room in my freezer.
I use my Magimix Le Mini Plus to blend the ingredients. I've also used my Vitamix E310 blender but I have to add more milk and it's harder to get all the pudding out.
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