This dish was inspired by the recipe of Dr. Melissa Mondala, who is a holistic, plant-based physician for family medicine, lifestyle medicine, and primary care psychiatry. If you are allergic to chocolate but you would enjoy the rich chocolaty flavor, this is the dessert for you!
*To make date syrup, put dates in a mason jar, loose but up to the top. Add pure water to fill the jar. Secure the lid on, and leave it in the fridge for a few days until the dates are completely soft. When they are soft, process the dates with water until smooth. Keep the date syrup in a clean mason jar up to a few weeks in the fridge.
Place first 7 ingredients in blender/food processor until smooth.
Pour in bowls that you would like to serve in. Keep them in the fridge for up to 3 days.
Make toppings. Coconut flakes: Spread shredded coconut flakes in a single layer on a baking sheet. Toast in a 325F oven for 3-5 minutes. It gets browned really quickly, so keep an eye on it.
Berry topping: Mix flaxseed meal with berries gently so the juice from berries mixes with flaxseed meal. Leave it at least 10 minutes before using it so that it creates the “sauce-like” consistency. We used blackberries.
Garnish Pudding with the toppings and serve.
Keyword "Chocolate", Edible Green Sencha, Unforgettable Brown Rice