Makes 2 servings.
IngredientsFlesh of 1 ripe avocado
1 ripe banana
1/4 cup raw cacao powder
1 tablespoon raw agave nectar
1/2 cup unsweetened vanilla almond milk
Raw sweetened cacao nibs
1 can full fat coconut milk, refrigerated
Blend all the ingredients (minus the optional ones listed) in your blender, stopping to scrape down the sides and giving it a stir a few times until smooth and creamy with no clumps. You can refrigerate the pudding as is until ready to eat, or layer with some cacao nibs in two jars and top with the coconut cream that rises to the top of the coconut milk can (when refrigerated) and add a few more cacao nibs and a sprinkle of cinnamon. These keep well with their lids on in the refrigerator, but mine only lasted one day before getting devoured, so I'm not sure the shelf life. Most likely they will be consumed before the day is over so you will not have to worry!