Chocolate Avocado Pudding ~ YUM!

Happy new year! I hope everyone had a wonderful holiday season!!

Tonight I made the most delicious spur of the moment dessert. As usual, I was craving something sweet after dinner. However, we were out of all of my typical "go to" sweet treats so I began to search our pantry.... The result: Creamy Avocado Chocolate Pudding with Coconut Milk Whipped Cream!

I only had one avocado, but next time I will use more and make more!! I took my ripe avocado, cocoa powder, agave nectar, almond milk and vanilla extract and mixed them all together with my handheld blender, topped it with my staple coconut milk whipped cream and served. Oh my goodness it was so yummy!! The boys loved it!!


I recommend doubling or tripling the recipe if you want more than 2 individual servings.

1 Ripe Avocado
Just under 1/4 cup Cocoa Powder. (Probably 1/6 cup). Would use 1/3 cup for 2 avocados
1/8 cup agave nectar (I used dark agave) ( Travis said he'd like a little more agave next time)
1/4 cup Unsweetened Almond Milk plus added some while blending until it reached my desired consistency.
1 teaspoon organic vanilla extract

Blend all ingredients together and serve.

For the Coconut Milk Whipped Cream:
1 chilled can of coconut milk
1 tablespoon agave (or to taste)
Dash of vanilla extract

Flip the can upside down and open. Pour out watery part (I save and use in my smoothies). Spoon thick, creamy part into a mixing bowl. Add agave and vanilla extract. Whip on med high until light and fluffy. Serve immediately.

Gluten and Dairy Free Low Glycemic Pumpkin Spice Muffins

UPDATE October 2013: I have found that this recipe works better without the coconut oil.  (Sometimes mistakingly leaving out an ingredient pays off. :) )
I first made these muffins on Thanksgiving.  They were so good and are so easy to make that I have already made them 3 times since then....and Thanksgiving was only 10 days ago.  In fact, I have a pumpkin roasting in the oven as I type.  I got the original recipe from one of my favorite blogs: Elana's Pantry http://www.elanaspantry.com/pumpkin-spice-muffins/.  However, I adjusted the recipe to fit my dietary needs.

1/4 Cup Coconut Flour
1/8 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
3 Large Eggs or 3 Flax Eggs
1/2 Cup Freshly Roasted Pumpkin (do not use canned) (be sure to use the small pie pumpkins they are sweeter and make all the difference!)  (I use a half a pumpkin per batch)
1/2 Cup Agave Nectar (I used dark agave, but light will work too.  The dark has more of a maple flavor)
2 Tablespoons Coconut Oil
1/2 Teaspoon Pure Vanilla Extract

Preheat oven to 350.  Stir the coconut flour, sea salt, baking soda, cinnamon and ginger together.  Put the mixed dry ingredients in a blender and mix in the eggs, pumpkin, agave, coconut oil and vanilla extract.  Transfer the batch lined muffin tin and bake at 350 for 25 minutes.  Serve as is or with Fresh Homemade Coconut Milk Whipped Cream.  Recipe here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/  (Again, I used Agave Nectar instead of sugar).

Enjoy!!
© Courtney Hillis with THRIVE: Natural Family Living

Find more delicious and healthy recipes below:
Gluten Free, Dairy Free, Vegetable Packed Meatballs
Dairy Free, Low Glycemic Ice Cream
Gluten Free Chicken Nuggets
Homemade, Healthy Cereal
Green Green Juice
Low Glycemic, Dairy Free Smoothie with Greens