Chocolate Snickers Pudding - THM Fuel Pull (low fat & low carb)

This is the dessert recipe that has completely revolutionised weight loss for me. It is so delicious and tastes completely decadent, yet it's low in both carbs and fat. Chocolate is my favourite food of all time, so to have a delicious chocolate dessert that I can eat guilt-free feels like winning the lottery. 

This recipe is considered a Trim Healthy Mama Fuel Pull, because it is so low carb and low fat. 

The original recipe came from the Trim Healthy Mama membership site, and then a woman I follow on the Trim Healthy Mama Journey App posted her version of it there. (Thanks Jenn!) 

I then tweaked Jenn's recipe slightly by adding in the whey protein isolate to increase the protein level. The recipe still works without the whey protein isolate, so if you don't have it or a dairy free, go ahead and make this tasty dessert without it. 

There are a few specialty ingredients you're going to need to make this pudding. The main two are defatted peanut flour/PB2 and glucomannan. You really can't make this dessert without these two key ingredients. The peanut flour is the base, and the glucomannan thickens the dessert up so that it sets into a pudding consistency. You're also going to need a healthy sugar alternative like monk fruit sweetener or the erythritol/stevia blends Truvia, Natvia or THM Gentle Sweet, to keep it low-carb and healthy.

This recipe makes a big batch of Chocolate Snickers Pudding, which is great because then you can refrigerate it in multiple small storage containers and have an easy and healthy snack ready to go. That's what I do!

My fridge stocked with both small and large servings of
Chocolate Snickers Pudding. 

Here's the recipe.

Ingredients

• 6 cups unsweetened almond or cashew milk
• 1/3 cup cocoa
• 1/4 cup defatted peanut flour/PB2
• 1/2 cup of an erythritol/stevia blend 
• 3 Tbsp whey protein isolate (I buy mine from Evolv)
• 1/2 tsp caramel extract
• 3/4 tsp salt
• 2 Tbsp glucomannan

Method

1. Place all ingredients in a blender and blend on a medium-low speed for 3 minutes.
2. Let mixture rest for 5 minutes, and then blend for 1 minute more. (Resting the mixture and then re-blending helps the glucomannan to thicken up.) 
3. Refrigerate the mixture until you're ready to eat it. It will thicken up more in the fridge. 

Serving size

This recipe makes seven 1-cup serves, or 14 half-cup serves. 

Let me know if you try it!