This creamy, rich, raw cacao pudding is made with avocados (that’s right) and is full of superfood goodness. Eat as a snack, for breakfast, for dessert or bring it to a party to wow the skeptics. Experiment with this recipe by adding cayenne and cinnamon for a Mexican Chocolate Pudding or try it with fresh mint. Top it with fresh, organic raspberries or mix in chopped, organic banana. You can use this pudding as a filling for tasty Raw Cacao Tartlets as well.
Makes: approx: 2 cups | Preparation Time: 10-20mins
2 ripe organic avocados
1/2 cup raw organic cacao powder
1/4 cup raw organic cacao nibs (optional)
1/2 tsp organic vanilla extract (optional)
2/3 cup grade B maple syrup, raw yacon syrup or raw honey to taste
2 tsp soy-free, gluten-free coconut aminos (you can use tamari or nama shoyu if gluten or soy aren’t a concern for you)
Pinch fine ground sea salt
1 tbsp spirulina crystal flakes (optional)
Let’s Get Started:
Open your avocados and place them in the food processor with all other ingredients and pulse until smooth and creamy.
That’s it. Easy peasy and delicious. Keeps for about 1 week in the refrigerator.
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