Who doesn’t want a quick and nutritionally dense way to answer a sugar craving? This chocolate pudding removes all the guilt and satisfies my sweet tooth . This dairy and gluten-free recipe is rich, smooth, creamy and nutritious! It is also incredible easy and quick to put together – would make a great last minute Easter dessert.
-Take care of the ticker with avocados that are rich in healthy fats, folate, and extremely heart healthy.
-The creaminess of banana provides Vitamin B6, potassium, fiber and sweetens the pudding naturally.
-Cacao or cocoa powder provides antioxidants and magnesium. Did you know that most people are deficient in magnesium? It is an important mineral for regulating blood sugar and helps fight strong sugar cravings.
-The almond butter provides an extra boost of protein and even more healthy fats to keep you satiated and adds the right about of salty to sweet.
makes 4 small pots
- 2 large avocados
- 1 large ripe banana
- 2-3 tbs cocoa or cacao powder (to your preference)
- 1/4 cup almond butter
- 1/2 cup canned coconut milk or other non-dairy milk
- 1 tsp vanilla
- 1 tsp optional sweetener (date syrup, agave nectar, honey)
Place the flesh of the avocados and all remaining ingredients together in a blender or food processor and blend, scraping down the sides as you go until well combined. Yep, that easy.
a). remove to a bowl + eat now
b). cover and refrigerate for a couple of hours + eat later
Both ways are delicious. Serve it up and share with your people.
The toppings are endless or it can be served plain and simple. Top with a pinch of cocoa, sliced bananas, a handful of berries, a dollop of almond butter or some shredded coconut flakes.
- If you prefer an intense chocolate flavor, add less sweetener.
- The pudding can easily be prepared in advance and put into serving glasses/jars to store in the fridge.
- The consistency of the pudding will thicken when chilled. Leftovers will keep in the fridge up to a few days, though best when fresh.