Creamy Chocolate Peanut Butter Avocado Pudding

From naturalsweetrecipes.com

Ingredients

1 Large Ripe Avocado
1/3 cup Natural Creamy Peanut Butter
1/3 cup Agave
1/2 cup Cocoa Powder
1/4 cup Almond Milk
1 teaspoon Pure Vanilla Extract
Dash of Pink Salt
Optional: Liquid Stevia to taste

Directions

In a food processor or with a hand mixer, combine the ripe avocado and peanut butter until very smooth. Add the agave and mix well. Add the almond milk and cocoa powder. You can add a bit more almond milk or cocoa powder to reach your desired consistency. Mix until smooth. Add vanilla, salt and stevia if desired. The peanut butter makes this pudding a little less sweet and more rich than our other chocolate pudding recipe. If you have a strong sweet tooth, I recommend adding a few drops. Continue mixing the pudding until all ingredients are well combined and you have a perfectly creamy pudding. Chill in the fridge for 30 minutes or enjoy immediately!

Serves 3

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Healthy Faux Snickers Salad

From Food.com

Ingredients

2 large apples (I use Granny Smiths)
8 ounces plain Greek yogurt
1 teaspoon stevia artificial sweetener (1 single serve packet)
1 teaspoon raspberry extract
1/4 cup chopped walnuts
2 tablespoons dark chocolate, chopped

Directions:

1 Cut apples up into bite size pieces.
2 Add yogurt, stevia and raspberry extract, mix well.
3 Add walnuts and dark chocolate.
4 Chill and enjoy.

Peanut Butter Cookie Dough Milkshake

From Chocolate-Covered Katie

Ingredients

  • 1 frozen large banana, as ripe as possible
  • 1-2 tbsp peanut butter (or more if desired) (or another nut butter)
  • 2/3 cup milk of choice 
  • pb cookie dough (or try this recipe: healthy PB Cookie Dough Cookies.)
  • Optional: vanilla extract, a pinch of sea salt, chocolate syrup or cocoa powder

Directions

Blend everything together. Over the top, crumble the cookie dough (or the linked recipe).

Healthy Shamrock Shakes

From Chocolate-Covered Katie

Ingredients

  • 1 frozen large banana, as ripe as possible
  • cacao nibs (or chocolate chips)
  • 2 drops pure peppermint extract
  • 2/3 cup milk of choice (For a super-rich shake, try full-fat canned coconut milk. Also, use more or less, depending on desired thickness.)
  • frozen spinach (I used about 1/4 cup) *If you can’t get on board with the greens-in-smoothies thing, you can opt for green food coloring (or just drink a white mint shake).
  • If, like me, you prefer smoothies in a bowl, add a pinch of xantham and guar gums to make pudding (or just reduce milk)
  • Of course, you can always add cocoa powder too

Directions

Blend everything together in your Vita-Mix or blender. (A convenient way to measure extract is to use an eye-dropper. You can buy them at stores like Sally Beauty, or recycle them off the tops of nunatural vanilla stevia drops.

Chocolate Cauliflower Cake

From Chocolate-Covered Katie

Ingredients

3/4 cup spelt flour or white flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/4 cup unsweetened cocoa powder
2 tsp ener-g powder, or 2 Tbsp ground flax
1/3 cup xylitol or sugar
1/8 tsp uncut stevia or nunaturals packets (or 1/4 cup more sugar)
1/2 to 1 cup mini chocolate chips
1 Tbsp pure vanilla extract
2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (or omit and sub 1 cup canned pumpkin
1/3 cup milk of choice. For pumpkin version, use just 1/3 cup of milk (or 1/2 cup if omitting oil)
3 Tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Directions

Preheat oven to 350F, and grease an 8×8 square baking dish.

Combine all dry ingredients in a bowl, and mix very well.

Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever.

Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version to anyone but me!)

Let cool completely. After a day, this cake is best stored in the fridge.

Nutritional Information

Fat: 2.5g
Carbs: 25g
Fibre: 4g
Protein: 3.5g
Calories: 120
WW Points+: 3