Ingredients

• Ingredients Units USM Scale 1x2x3x Chocolate Avocado Pudding Base 1 large avocado (or 2 small), skin and seed removed 1 ripe banana, peeled 3 – 4 tablespoons cacao powder 3 – 4 tablespoons pure maple syrup, coconut nectar or date syrup 1 teaspoon vanilla extract 1/4 teaspoon cinnamon, optional Orange Chocolate Avocado Pudding 1/2 cup fresh squeezed orange juice, + more as needed 1 teaspoon or so orange zest, optional Chocolate Espresso Avocado Pudding 1 teaspoon instant espresso powder

Preparation

• Instructions In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy, stopping to scrape down the sides as needed. Add water, a few tablespoons at a time, as needed for desired consistency. Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly. Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours. Serve: Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips. Serves 2 Store: Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.