This is the first recipe on here that I saw for vegan pudding. My best friend is vegan, and this was such a simple healthy recipe. But I was overly curious about the other recipes using avocado and bananas. After reading plenty of reviews I considered combining peoples' different suggestions on improving it. So I kept everything the same but left out one banana and added 2 tablespoons of peanut butter, 1 teaspoon of vanilla extract, 1 cup of unsweetened almond milk, about 1 tbs of honey, and a few drops of vanilla Stevia. I also chopped up dairy free chocolate chips to garnish the top of the pudding instead of cocoa powder. Absolutely delicious, with or without whipped cream. I highly recommend, and the taste only gets better the longer it's in the fridge.
Love this pudding!! I reduce the amount of bananas to two. I normally use over-ripe bananas for extra sweetness. The avocado makes the consistency of this pudding very creamy. So good!! My food processor works perfect for this recipe. Extremely nutritious and delicious.
Avocado Banana Pudding
INGRIDIENTS
2 avocados, ripe
2 medium bananas, ripe
In a food processor, combine ingredients and process until smooth. Scrape down the sides of bowl as necessary.
Refrigerate until ready to serve.
Store in a sealed container and eat that day. [you may notice browning from both the avo + banana if you leave it longer than 1 day]
Chocolate Avocado Banana Pudding
2 avocados, ripe
2 medium bananas, ripe
6-8T unsweetened cocoa powder
1t vanilla extract
1t cinnamon
1.5 scoops Raw protein powder [opt]
INSTRUCTION
- In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.
- Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth.
- Refrigerate until ready to serve and add any topping you like.
- Store in a sealed container and eat within 2-3 days.
READ MORE THE RECIPE HERE >>>>>> avocado pudding, two ways @ edibleperspective.com
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