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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Raw Blueberry Macadamia Nut Pudding

From Food.com

Ingredients

  • 4 cups fresh blueberries (or 2 (10 ounce) packages frozen)
  • 2 cups sliced banana
  • 1/2 cup medjool dates or other soft dates
  • 1 teaspoon lemon zest
  • 1 cup macadamia nuts, raw cashews or raw nut butter

Directions:

Blend all of the ingredients together on high speed for at least 30 seconds or until a thick, creamy consistency is reached. If you don’t have a high-speed blender and it is taking a while to get the consistency you want, you may wish to take a little break in between blending sessions so that the mixture doesn’t get too hot.

Chill in the refrigerator for 1 to 2 hours or until firm. Enjoy topped with a few fresh berries!

Yields 4 cups

Mango Chia Seed Pudding

From healthishappiness

Ingredients

2 ataulfo mangos (yellow), peeled and pitted
2 tbsp chia seeds
1 cup milk of choice, hemp or almond
1 tbsp maple syrup or to taste
1/2 teaspoon of ground cinnamon, or to taste

Directions

1. In an upright blender, blend 1 mango and the milk together.

2. In a bowl, mix the milk/mango blend with the chia seeds.

3. Place the bowl in the fridge for at least 1 hour or until thick. Stir 2 or 3 times as it thickens.

4. Mix in the cinnamon.

5. Dice the second mango and serve mixed in with the pudding.

Makes 2 portions.

Creamy Cashew Pudding

From Detoxinista

Ingredients

  • 1 cup raw cashews, soaked*
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut oil
  • 2 teaspoons raw honey
  • ¼ cup filtered water, or almond milk
  • pinch of sea salt
 Instructions
  1. Combine all of the ingredients in a blender or food processor, and blend until very smooth and creamy.
  2. Be sure to taste the results and adjust the sweetness, if necessary, then transfer to the fridge (or freezer, if you’re impatient!) to chill before serving.
  3. Serve chilled and enjoy!
  
Notes
*To soak cashews: Soak 1 cup raw cashews in 2 cups of filtered water, so that they are completely covered in liquid. Lightly cover the bowl with a towel, and allow to sit at room temperature for 2-3 hours. Drain completely and rinse the cashews well before using. (Keep refrigerated if not using them right away.)

Raw Almond Butter Fudge Pudding

From Detoxinista

Ingredients

2 Tablespoons raw almond butter
2 Tablespoons almond milk
1 teaspoon cocoa powder
1/4 teaspoon vanilla
pinch of salt
liquid stevia, to taste (I used about 5 drops)
1 teaspoon coconut oil (optional, but it helps it thicken up!)

Directions:

Combine all of the ingredients in a small bowl, and stir by hand until smooth and creamy. Adjust the liquid stevia, to taste, then place the bowl in the freezer for 15 minutes to set. It will thicken up when cold!