It’s a nice Sunday morning and it’s time to treat yourself to something sweet and tasty with favorite cup of morning coffee. I had this idea about chocolate pudding with lychees for a long time and I was looking for right consistency to finally provide you the recipe.

I often use frozen banana for my breakfast and this recipe is not an exclusion. If I have frozen banana in my freezer, I am always feel calm and I am sure that I will have my morning breakfast in any case if i am lack of time. I usually buy a lot of bananas, take a big plastic bag, clean and cut them in pieces and put in freezer. This way I ensure myself that I will be serving breakfast all week ahead without planning  the products for it.
Did you know that cacao is rich in protein? For sure, the amount of cacao I put in the pudding is not significant even to be close to daily recommended protein amount, but in any case it’s an additional source of highly demanded nutrient. Each tablespoon of cocoa powder contains at least 1 gram of protein.

I have another version of the pudding with orange juice and zest instead and it was the initial version of this chocolate pudding. Both are working good, just depends on the season, but while lychees are available in the market, i prefer to make it with lychees though.

You can also make pudding as a smoothie by adding more almond milk or any other type of milk, but suggested amount of the milk in the recipe is a perfect per my opinion to make smooth and nice pudding: not too liquid and not too stiff.

Lychee are not that fruit I enjoy a lot to eat just plain, but it is always giving awesome taste to the dishes.


COURSE: Breakfast, Dessert

CUISINE: Plant-based, Vegan, Gluten-free, Raw

PREP TIME: 10 min



CALORIES/per serving: 307 calories (carbs 52 g, protein 7,3 g, fats 10 g)


Lychee raw – 6 pieces

Bananas (frozen) – 130g (or 1 medium banana)

*when freeze banana, cut it in smaller pieces before to make it easier for food processor

Chia seeds – 1 tbsp

Almond milk – 60ml (any type of milk you prefer suits)

Almond butter – 2 tsp * optional (peanut butter as alternative)

Cacao – 1 tbsp


  1. Peel the lychees and get rid of kernels.
  2. Blend together almond milk, almond butter, chia and cacao until smooth.
  3. Add frozen banana and blend all together until creamy.

Processed with VSCO with fs4 preset

Serve chocolate pudding with nuts, muesli or berries on top.

Bon appetite and Happy Sunday!!

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