Chocolate enriched almond butter avocado pudding
Try saying chocolate almond butter avocado pudding really fast and then get back to me. Trust me the name of this recipe is quite a mouthful (pun intended) and long overdue. I love to spoil my family with my cooking, whenever I’m cooking or baking I always do it in large batches, though my pictures never seem to reflect the true quantity.
What is a girl supposed to do with the leftovers after cooking for countless hours? That’s where my family are truly blessed. Being the kind, caring woman that I am I just had to share any leftovers with family (which occurs after almost every recipe).
I hope you guys are huge fans of chocolate puddings because this one is a real kicker. It was one of those impromptu spare of the moment treats. It all begun with a large number of avocados I purchased ready to make some guacamole while the guacamole came out superb I contemplated making a pudding using nothing but clean healthy fats, you know the type which reduces inflammation and lowers the bad fats (LDL) in our body.
Needless to say with the aforementioned health benefits you can eat this pudding guilt free. I sweetened the the pudding with a handful of 8 softened dates (approximately). You can opt for any sweetener you wish just along as it’s a low GI index.
This thick chocolately creamy delicious pudding is going to rock your world.
Be sure to add a splash almond milk or any nut milk you wish and blend away!
- 1 large avocado,
- 1 large banana
- ½ cup of almond butter
- 8 medjool dates or ¼ cup sweetener of your choice
- ¼ cup almond milk (or any nut milk)
- 1 tsp vanilla
- ⅓ cup of cacao
- Add all of the ingredients to blender and start to puree on high speed. The pudding should whip into a thick chocolately consistency, feel free to add more milk if too thick.
- Serve accordingly
- Store any left over for 1-2 days in a refrigerator.