Cocoa Banana Hemp Pudding


3/4 shelled hempseeds, washed ( 175 ml)

3 bananas

1-2 tbsp maple syrup (15-30 ml)

1-2 tbsp unsweetened cocoa powder ( or carob powder) (15-30 ml)

3/4 cup coconut milk (175 ml)

Mix all ingredients together in a food processor for at least

10 minutes to break up the hemp.

Dish small amounts into containers and place in the fridge.

If you like, you can freeze this and have it as a frozen dessert.

Author's Bio: 

Shirley Plant is the author of Finally... Food I Can Eat, a dietary guide and cookbook for people with food allergies and those looking for healthy, tasty recipes. Through Delicious Alternatives she helps plan menu plans and customized recipes for those with dietary needs.