Yield: Serves 4-6 Prep Time: 10 minutes  Cook Time: 3 hour Chill Time

Total Time: 3 hours 10 minutes

Ingredients:

1 cup unsweetened almond or coconut milk 2 ripe avocados, peeled and pitted 1/3 cup plus 1 tablespoon unsweetened cocoa powder 1/2 cup plus 2 tablespoons pure maple syrup 2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon Pinch of sea salt Raspberries, for garnish

Directions:

  1. Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
  2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
  3. To serve, top each pudding with fresh raspberries.

Note-the pudding works best with ripe avocados that don’t have any brown discolorations. The pudding is best the day it’s made, as the avocados will oxidize and the flavors will change over time.

Nutrition Facts: Calorie

s 188, Fat 9g, (sat fat 1.2g, mono 5.9g, poly 1.3g), Carb 5.4g, Fiber 4g, protein 1.2g

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, IncDark Chocolate Pudding

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 3 hour Chill Time

Total Time: 3 hours 10 minutes

Deep dark chocolate pudding that is made with a secret ingredient…avocados!

  1. Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
  2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
  3. To serve, top each pudding with fresh raspberries.

Note-the pudding works best with ripe avocados that don’t have any brown discolorations. The pudding is best the day it’s made, as the avocados will oxidize and the flavors will change over time.

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.