Ingredients

The following ingredients have 1 Servings
  • 1 large avocado (or 2 small), skin and seed removed
  • 1 ripe banana, peeled
  • 3 – 4 tablespoons cacao powder
  • 3 – 4 tablespoons pure maple syrup, coconut nectar or date syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon, optional
  • 1/2 cup fresh squeezed orange juice, + more as needed
  • 1 teaspoon or so orange zest, optional
  • 1 teaspoon instant espresso powder

Instruction

  • In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy, stopping to scrape down the sides as needed. Add water, a few tablespoons at a time, as needed for desired consistency. Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly.
  • Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours.
  • Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips.
  • Serves 2
  • Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.