Updated: Jan 23
Serve warm with a splash of coconut yogurt, cashew cream or even a little coconut ice cream and fresh berries.
For a little sweeter version add a layer of (fruit juice sweetned) apricot jam on top of the pudding and then a splash of yogurt and raspberries (but only use 4 T of the maple syrup in the recipe below).
1/2 cup mashed avocado (about 1/2 avocado)
1/2 cup cooked sweet potato
1/2 cup creamy nut butter (almond, cashew, tahini, etc... I prefer tahini for this)
4-6 T maple syrup (deepending on if you like it more bitter or sweet)
1/2 cup coconut milk or flax milk
1 T water or coconut water (if batter is too chunky to blend well)
3 T cacao powder
1 tsp. cinnamon
1 T macca
salt to taste
3 T chopped walnuts
1/2 cup stevia sweetened organic chocolate chips
Optional add ons:
Method: Bake Time: 20 minutes
Preheat the oven to 325° F, and line two regular size loaf pans with parchment paper, or grease it with coconut oil or butter. You could use pie or cake pans if you want a different shape.
Then, leave the chocolate chips and chopped walnuts aside, and blend all other ingredients in a blender.
When they are mixed well, transfer to mixing bowl and add the chocolate chips and walnuts and mix again.
Transfer the batter to a pie pan or individual ramekin pudding cups.
Use a spoon to level the batter across the top evenly, as it will be sticky and thick. Bake for 20 minutes.
Serve warm while the chocolate is hot and oozing.
I cut raspberries in half and filled them with coconut yogurt and sprinkled on bee pollen and a splash of shredded coconut
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