I always recommend you purchase organic fruits and vegetables where available, but if they are not available, avocados (and bananas) are generally low in pesticides. Just make sure you wash the avocados with a vegetable/fruit wash or a mix of apple cider vinegar and water (ratio of 1:3) before using.
The recipe is designed to be raw but if you can't find all the ingredients in raw format, you can make substitutions. The raw cacao powder or nibs can be substituted with organic cocoa powder. If you don't have raw milk, please use an unsweetened milk of your choice, preferably organic and unpasteurized.
1 avocado--peeled, pitted and cubed
1 banana--peeled and cut into chunks
1 cup raw milk
1/4 cup raw cacao powder or nibs (if you like a little crunch, use the nibs)
2 tablespoons raw honey (or agave nectar)
1 tsp. lemon juice
1/4 c. shredded unsweetened coconut (optional)
Place all ingredients into a blender, cover and puree until smooth. Divide into individual containers, cover, refrigerate for an hour until set.
This is similar to a recipe I got out of a raw cookbook for raw vegan chocolate mousse. My daughter made it and I never knew it had avocado in it. Not that avocados are a problem for me. I love them. But even the non-avocado eaters in the family were impressed. Rich, with a slightly exotic flavor. I'll give your pudding a try next.
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Reverend Keith, I will definitely check yours out too. Thank you for reading and for sharing!
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