Avocado Chocolate Pudding with Cashew Cream
Love is in the air! And what says love better than Avocados?
...Before you give a better answer, let me explain my answer... avocados are known to be a fertility boosting food in case your Valentine’s Day gets a bit spicy - along with being a high source of Vitamin E, of course! But let’s get your mind out of the gutter and get baking. This nutrient dense dessert is a great way to cap off your isolated Valentine’s this year, and it is completely vegan, dairy free, and gluten free. The soaked cashews in this recipe make for a great whipping cream substitute, which is a nice thing to keep in mind for other recipes you come across!
Prep time: 10 min Total time: 20 min Servings: 4 small Jars
Ingredients:
For the avocado pudding:
2 ripe avocados
½ cup dairy free milk or milk of choice
⅔ cup of cacao or cocoa powder powder
2 tbsp of maple syrup
1 tsp of vanilla extract
For the cashew cream:
2 cups of raw cashews (soaked in water for at least 6-8 hrs)
1 tbsp of maple syrup
1/2 cup of milk of choice
1 tsp of vanilla extract
Instructions:
For the avocado pudding:
Step 1: Add your avocados, cacao powder/cocoa powder, milk, maple syrup and vanilla extract into your food processor. Blend until smooth.
For the cashew cream:
Soak your cashews overnight or 6-8 hrs so they become soft
In a high speed blender combine cashews, milk, maple syrup and vanilla extract until smooth.
Assemble your jars alternating with the cashew cream and avocado pudding. I snuck some berries on my chocolate layer and topped with more berries and cacao nibs.
