There is something about the Christmas season that makes me want mint chocolate everything. Including pudding. This little recipe crept into my mind after making my previous batch of raw chocolate pudding (here). I finally tested it out yesterday, and oh my goodness did it surpass my expectations! This one is a keeper, and it is healthy too! This pudding is raw (minus the extract and peppermint topping), vegan, soy free, processed sugar free, and gluten free. Not to mention it tastes delicious and totally satisfies that mint chocolate craving of mine this time of year.
Makes approximately 3 cups of pudding.
Ingredients
2 ripe avocados, pealed and pitted
1 cup almond milk (I use vanilla, unsweetened)
1/2 cup raw cacao powder
3 tablespoons raw agave nectar
1/4 teaspoon peppermint extract
Optional Toppings
Raw cacao nibs
Chopped peppermint/candy cane bits
Combine the above ingredients (minus the toppings) in a food processor or blender, and puree until smooth and creamy. Refrigerate and top with toppings if desired!
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