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As a mom, the ways in which I nourish my kids are constantly evolving. This easy, delicious, and healthy dessert is one I know your kids will love, and you may be surprised at how well the flavors blend. Your kids won't even notice that it's made from avocados. Yes, I repeat, AVOCADOS! This is so simple and quick to make! I call it guilt-free for several reasons.

Did you know that raw honey contains 22 amino acids, 27 minerals and 5,000 enzymes? Raw Cacao is truly a superfood with loads of antioxidants. Avocado's are an excellent source of healthy fat. So this raw, vegan, delight not only tastes amazing, it's amazing for you! Enjoy.

Guilt-Free Chocolate Pudding

Guilt-Free Chocolate Pudding

Print Recipe
Course Dessert
Keyword chocolate, pudding
Servings 4
Calories 353.36
Author Tarah Abram

Ingredients

  • 2 avocados
  • 4 tbsp coconut milk
  • 2/3 cup raw cacao powder
  • 1/2 cup real maple syrup or raw honey
  • 1/2 Tsp organic vanilla extract or inside of 1 vanilla bean
  • 1/2 Tsp cinnamon or drop of cinnamon essential oil optional

Instructions

  • Place all ingredients into blender or food processor. Blend until creamy. Serve immediately or chill in the refrigerator.
  • Top with raw cacao nibs or non GMO vegan chocolate chips for some extra texture and flavor.
  • Add a drop of orange or mint essential oils for added flavor.

Notes

Photograph by Tarah Abram © All rights reserved.

Nutrition

Calories: 353.36kcal | Carbohydrates: 52.28g | Protein: 5.25g | Fat: 19.9g | Saturated Fat: 6.13g | Sodium: 13.74mg | Fiber: 12.12g | Sugar: 35.78g

Tarah Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family's to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.



April/May/June Issue

This recipe appeared in the April/May/June 2017 issue of Elements For A Healthier Life Magazine on page 56; recipe and photograph by Tarah Abram.

 

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