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
Ingredients
- 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)
Toppings:
- chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon
Instructions
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Place all ingredients into a food processor, except for the chia seeds, and blend until everything is full combined.
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Once combined, slowly pour the chia seeds into the food processor and pulse until they are mixed into the pudding.
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Scoop the mixture into a bowl and let it set in the fridge for 30 minutes.
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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.
Recipe Notes
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 Barr
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