Healthy Chocolate Pudding

Ingredients

2 medium sized ripe avocados
1/3 cup raw cacao powder, or more to taste
5 fresh dates, pitted and roughly chopped
1/4 cup coconut milk, nut milk or filtered water
1tsp natural vanilla extract or pure vanilla bean powder
A pinch of unrefined sea salt

Optional

Dried coconut, grated dark chocolate or berries to serve

Method

1. Soak the dates in the milk or water for 10-30 minutes to soften. In a blender, add the avocado flesh, dates, milk, vanilla and salt and cacao powder. Blend until smooth. You may need a little more liquid to facilitate blending and scrape down the sides of the jug a few times.
2. Adjust ingredients to taste, adding more cacao powder if it needs it. Serve and garnish with your choice of toppings.

Kefir Ice Cream Recipe

Ingredients: 2 cups Kefir (can substitute yogurt, buttermilk or whole milk) 1 cup Kefir Cream made with Heavy Cream (can substitute non-kefired Heavy Cream) 2 eggs 2 tsp Vanilla Extract ¾ cup Organic Sugar (can use raw honey or agave but reduce the amount by approximately 40%) Beat eggs together well then beat in sugar (start with a conservative amount of sweetener and add in small increments to taste; keep in mind that the finished ice cream will be slightly less sweet than the kefir mixture before it’s frozen).  Blend in the kefir cream and vanilla.  Transfer to the ice cream maker and follow the instructions that came with the machine.

No-Flour Black Bean Brownies (Gluten Free)

• This time I cut the maple syrup about in half and added an egg...yummy!
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• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
• 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
• 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Per Brownie:

• Calories: 115
• Fat: 5.5g
• Carbs: 15g
• Fiber: 3g
• Protein: 2.5g
• WW Points (new system): 3 points