Avocado Banana Chocolate Pudding

2 ripe avocados
2 bananas
4 tsp. of unsweetened cocoa powder
1 tsp. vanilla
sweetener (optional) - you can use honey.

What to do...

Cut open the avocados, scoop out all the deliciousness and place it in a food processor.

Add the bananas to the avocados.

Turn on the food processor and mix until it is nice and creamy.

At this point, you could leave it and eat as is.
However, if you love chocolate like I do, continue on with the recipe.

Add the vanilla, cocoa powder and sweetener to the food processor and blend it up until it is evenly distributed. Check the pudding before serving to make sure you have reached a consistency and flavour that you prefer.

You can eat it right away or chill it, covered, in the fridge. I recommend not leaving it in the fridge for too long as a thin skin will start to form on the top.

Now, grab a spoon and dig in!

Blueberry Pudding

 This recipe is from the August 2012 SFL eletter

• 1 cup frozen blueberries  
(You can use fresh blueberries too, but you may have to add more almond milk)
• 1 tbsp pure maple syrup
• 1 tbsp chia seeds
• 1 mashed ripe banana
• 1/2 cup unsweetened almond milk
• 2 tbsp rolled oats
• 1/2 tsp pure vanilla extract
To garnish: unsweetened coconut or Crunch This! Granola (if desired)

In a medium-sized pot, add the frozen blueberries and syrup. Heat over medium until mostly melted through. Stir in the chia seeds and heat for another few minutes.

Stir in the mashed banana and almond milk. Now stir in rolled oats and cook over low-medium heat for another 6-7 minutes, until thickened. Remove from heat and stir in vanilla. Pour into a bowl and garnish with coconut or Crunch This! Granola.