Calming Choco-cado Pudding: A From Scratch 2018 Recipe

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.

P.S. Want to know why I loved the Culinary Nutrition Expert program? Read my CNE program review here.

Calming Choco-cado Pudding

Eat your way to zen! This after dinner superfood treat will wind you down for the evening, increase and help your digestion and set you up for a blissful evening full of good vibes and a great mood. Full of healthy fats, fiber and antioxidants, this guilt-free pudding is sure to become a staple in your kitchen!

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2

Author: Jennifer Barr

Ingredients

• 2 ripe avocados pitted and the flesh scooped out
• ⅓ cup coconut milk
• ¼ cup maple syrup
• Small handful spinach
• 3 tablespoon raw cacao powder
• 2 dates chopped and pits removed
• 1 teaspoon vanilla extract
• ⅛ teaspoon cinnamon
• Pinch nutmeg
• Pinch sea salt
• 1 ½ tablespoon chia seeds
• 1 teaspoon calming Reishi or Ashwagandha powder (optional)

Toppings:

• chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon

Instructions

• 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.

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.

Tried this recipe?Mention or tag @melissa.torio