Prep time – 15mins
Cooking time – 0mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Avocado - 2 medium | 380g | 7.5 | 56 | 7 |
| Unsweetened almond milk - 1/2 cup | 125ml | 0.5 | 1.5 | 0.5 |
| Erythritol - 1/4 cup | 40g | 0 | 0 | 0 |
| Cacao powder, not sweetened - 1/2 cup | 40g | 8 | 4 | 16 |
| Vanilla essence- 1 teaspoon | 1 tsp | 0 | 0 | 0 |
| Hazelnuts, toasted (optional) - 15 | 20g | 3 | 12 | 1.5 |
| Total per serve | 5g | 18 | 6g |
SERVES – 4
per Serve – main ingredients: 200 cal / 850 kJ
Pudding is hard to resist, but when it’s whipped up with whole foods, full of nutrition…. then why resist at all!
• Halve the avocados and scoop the flesh into a blender or food processor.
• Heat the almond milk and stir in the erythritol until dissolved. Add the vanilla essence.
• Add the cacao powder and the almond milk mixture to the blender or food processor.
• Blend on high until smooth and creamy.
• Taste test. If it’s not sweet enough for you add a little more erythritol or other sweetener.
• Chilling in the fridge for an hour will thicken the pudding.
• Top with chopped, toasted hazelnuts (or another nut if preferred).
