pudding

A simple breakfast or dessert of super foods stuffed with spices to jumpstart digestion.

Preparation Time: 5-10 Minutes

Yields: 4 Servings

Ingredients:

I have to admit: I didn’t think I missed banana pudding until I made this recipe.

I used to eat banana pudding periodically as a child – it wasn’t my favorite, but it made a regular appearance at buffets and church potlucks, so I was no snob to it, either.  It was often simply vanilla pudding served with slices of bananas and those little vanilla wafers; occasionally it was “real” banana-flavored pudding.  I’m pretty sure all of it was made with a little packet of gelatin, though.  And that’s why (before this recipe) I hadn’t eaten it in years.

Chia is a species of the sage plant which produces pods filled with tiny seeds. It is a New World plant that has long been used by the Native Peoples of Central America, northern South America and southwestern North America. The term chia is the Aztec word for strength. When soaked in water, it changes into a gelatin-like consistency that was used to make refreshing drinks and porridges. The Aztecs also dried and ground the seeds to make flour for baking breads. They sprouted the seeds for salads and sprinkled them on many dishes and stored the seeds for future use.

This is one chocolate pudding recipe that will satisfy your sweet tooth and make you feel good! The avocado acts as the creamy base of the pudding, providing both thickness and nutrients, while the cocoa powder and coconut milk give it that signature pudding flavor. Subtle notes of cinnamon and vanilla combine with the sweetener to round out this unexpected dessert.  

Chocolate Avocado Pudding (Vegan)

*Serves 4

Supplies:

Blender

Ingredients:

2 large avocados