Tamara, one of our customer service team members, loves experimenting with the superfoods we offer. Last week she brought in an amazing pudding to share with everyone. It was rich, very creamy and smooth, and perfectly paired with the fresh strawberries and cacao nibs she brought along for add-ins. This raw, vegan and dairy-free recipe is also GF (and chocolate-free if you follow the carob suggestion) so our gluten-intolerant and allergic-to-chocolate staffers also got to enjoy it!
Tamara made this with carob powder, but you could easily swap out the carob with organic cacao powder.
I N G R E D I E N T S
1/2 cup nut butter (pick your favorite, this version used almond butter)
1 cup yacon syrup
1 cup filtered water
1 tsp Himalayan pink salt
2 Tbsp coconut oil, warmed to liquid consistency
2 avocados, ripe, medium
1/8 tsp vanilla bean powder (or 1/4 tsp vanilla extract)
D I R E C T I O N S
Blend first 5 ingredients in high speed food processor or blender until smooth. Add coconut oil, then avocados and blend again until incorporated. Chill.
Add-ins: serve with finely diced fresh strawberries, cacao nibs, and/or chopped almonds. Enjoy!
Notes: If using carob powder, you may want to reduce the amount of agave syrup slightly if you prefer a not-so-sweet pudding.