Monday, March 18, 2013

Leprechaun Pudding

I'm so sorry I didn't get this recipe up before St. Patty's Day!  I made these for my husband and kids the day before I had to drive to Sarasota to run in the Sarasota Half Marathon, so there was no time to blog!

Leprechaun Pudding
Makes 4,  1 cup servings

4 large Haas Avocados
8-10 large Medjool dates soaked and drained (soaked for 2+ hours)
3/4 cup soaked and rinsed cashews (soaked for 2+ hours)
1 tsp Vanilla extract or Vanilla Bean paste
2 tbsp cocoa powder (I used raw cocoa)
2 tbsp raw cocoa nibs (optional for garnish)
1 tbsp pumpkin seeds (optional for garnish)

Put everything except the cocoa powder in a high powered blender and blend on high until smooth.  Add water as needed to keep from overworking your blender.  This is really thick pudding! 

Scoop out half of the pudding and put into glass canning jars (or whatever containers you want to use).  Now add the cocoa powder into the blender with the remaining avocado pudding.  Blend until combined and scoop over the top of the "green pudding".  Garnish with raw cocoa and pumpkin seeds.

Enjoy!  I hope everyone had a fab St. Patty's day :)

No comments: