Avocado Mint Chocolate Pudding
What do you do in the morning if you have extra time before it's time to go to school?
You make chocolate pudding!
Here is the recipe that my five-and-a-half-year-old and I developed years ago...sigh):
2 large, soft avocados mashed
1 cup soaked cashews*
1/4 cup dark maple syrup or honey
pinch of pink salt
1/4 C. plus 1 T. cup raw cacao powder
fresh filtered or spring water
6 T. raw coconut oil
2-3 drops peppermint essential oil.
*It's easiest to soak cashews overnight because you can put them in a bowl, cover with filtered water and forget about them. However 2-3 hours for soft nuts like cashews, walnuts or pecans is sufficient. After they've soaked, rinse them well in a colander.
1. Put the coconut oil in a small glass container. Boil about a cup of water, turn off the heat and put the glass bowl of coconut oil in the hot water to "float" on top of the water (creating a double boiler) and let the coconut oil melt.
Note: if it's warm where you are, the oil may already be in liquid form, in this case you can skip step 1.
2. Add the peppermint oil to the coconut oil. Put the remaining ingredients in the blender (everything but the oils). Blend until smooth. If the ingredients are not turning over add a 1/4 cup of water, blend and repeat adding 1/4 cups of water until the mixture turns over and blends.
Don't worry about adding too much water, the mixture is thick enough that you will still have chocolate mousse at the end. This particular morning we added about 3/4 cups of water and it was still thick and creamy!
3. When the mixture is smooth, stream in the coconut oil. Then blend at high speed to thoroughly mix and whip. The Blendtec Blender is an investment but the only blender you'll ever have to buy!
4. Spoon into individual containers or one medium glass bowl, cover and chill a few hours then enjoy!
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