I hope everyone enjoyed their holiday week/end. I know I did! Whether you’re Canadian or American this past week was full of celebration and appreciation for your country. Cook outs, national pride and fireworks were in full swing. Whether you spent the day in the kitchen prepping delicious food for your guests or you spent the day nibbling on the fruits of your friends/families labour, I hope you indulged and enjoyed. And maybe ate a few country themed dishes – one of my favourite parts. There is just something about getting creative and decorating a dish to flaunt your country pride.
As you unwind from the chaos and deal with the after math of the celebrations I’ve created a simple and satisfying sweet treat to keep your energy and spirits high. This entire recipe takes 10 minutes to make and only uses 5 ingredients. You’re going to LOVE it!
Lets take a step back to childhood and those amazing individual pudding cups. I now know they are loaded with sugar and artificial flavours and are not natural, but as a child they were one of my favourite snacks. I still love pudding but don’t always want to go through the lengthy steps of creating a custard base. That’s were this recipe comes into play. It literally takes 10 minutes to make, is supper delicious and loaded with healthy super foods.
Made from avocados, almond milk and cocoa this recipe is packed full of healthy fats, vitamin E, and energy producing B vitamins. It will help you power through the post celebration clean up.
Chocolate Avocado Pudding:
2 ripe avocados
1/4 – 1/3 cup maple syrup (depends on sweet tooth)
2 tsp vanilla extract
1/3 cup cocoa powder (if using raw cacao reduce amount)
1/4 cup almond milk (other non-dairy milk)
- Scoop the flesh of the avocado into the bowl of a food processor. Pulse a couple times to break up a little.
- Add remaining ingredients and pulse until everything is smooth and creamy.
- Scoop pudding into serving bowls and enjoy.
*if not eating right away cover each serving with plastic wrap making sure the plastic wrap lies directly on top of the pudding. Store in the fridge until ready to eat. Pudding should last a few days up to a week in the fridge.