Every year, the Academy of Culinary Nutrition creates a digital cookbook with recipes made by the alumni Culinary Nutrition Experts. This Chocolate Avocado Pudding aka Calming Choco-cado Pudding recipe by Jennifer Barr is one of the 40 recipes that can be found in the From Scratch 2018 cookbook. Jennifer Barr is a meal prep guru, you can follow her on Instagram @theplantedone. My own chili recipe is also included in the cookbook, so be sure to check it out!
All, as in 100%, of proceeds from the sale of this digital cookbook go to a charity. This year our goal is to raise $10,000 for Organics 4 Orphans. Organics 4 Orphans works with African communities by educating locals on sustainable, organic agriculture so they can move their own communities from food reliance to a condition of self-sufficiency – even into surplus.
With your purchase of the From Scratch 2018 digital cookbook, you get 40 awesome gluten-free and dairy-free recipes, with vegan and paleo options and culinary nutrition tips too! You also get instant download upon purchase with pay-what-you-can pricing.
Click here to get your From Scratch 2018 cookbook today! It’s available for a limited time only.
P.S. Want to know why I loved from the Culinary Nutrition Expert program? Read my CNE program review here.
Calming Choco-cado Pudding
- 2 ripe avocados pitted and the flesh scooped out
- 1/3 cup coconut milk
- 1/4 cup maple syrup
- Small handful spinach
- 3 tbsp raw cacao powder
- 2 dates chopped and pits removed
- 1 tsp vanilla extract
- 1/8 tsp cinnamon
- Pinch nutmeg
- Pinch sea salt
- 1 1/2 tbsp chia seeds
- 1 tsp calming Reishi or Ashwagandha powder (optional)
- chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon
Place all ingredients into a food processor, except for the chia seeds, and blend until everything is full combined.
Once combined, slowly pour the chia seeds into the food processor and pulse until they are mixed into the pudding.
Scoop the mixture into a bowl and let it set in the fridge for 30 minutes.
Once it has set, scoop mixture into 2 serving bowls and top with crushed pistachios, cacao nibs, cinnamon, sea salt and a square of your favourite cacao chocolate.
Bonus Tip: If you have some leftovers, no problem! Place the second serving into a sealed glass container and enjoy it the next evening. The pudding will only last in the fridge for up to 2 days.
*Recipe and Photo Credit: Jennifer Barr1