Two-Way Chocolate Teff Pudding Pies

5 ingredients
7 steps

Ingredients

  • 1 1/4 cups cooked teff
  • 1/3 cup milk (I used whole grain rice milk, though any milk would do)
  • 1/3 cup dried apricots
  • 3 tablespoons unsweetened cocoa powder (heaping)
  • 15 toasted walnuts (optional)

Directions

  1. 1
    Preheat oven to 400 degrees Fahrenheit.
  2. 2
    Combine the teff, milk, dried apricots and cocoa powder in a high-powered blender. Mix on high. Your teff might be dry, so add more milk as necessary. Mix until a thick, yet fluid batter forms.
  3. 3
    Reserve half of pudding/batter and put in refrigerator. Dollop the remaining pudding/batter into mounds onto a lightly greased cookie sheet (these will spread slightly).
  4. 4
    Cook for 15 minutes, or until the pudding pies have formed a slight shell (the shell will harden as the pudding pie cools). Let the cookies cool on the sheet for 10 minutes.
  5. 5
    Remove pudding pie from cookie sheet and dollop remaining pudding/batter on top. Top with a walnut, if desired.
  6. 6
    Repeat with all pudding pies. Serve slightly warm.
  7. 7
    Enjoy!

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