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after my birthday.
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![justbesplendid:
Chocolate Avocado Banana Pudding by The Edible Perspective
[serves 2-4]
2 avocados, ripe
2 medium bananas, ripe
6-8T unsweetened cocoa powder
1t vanilla extract
1t cinnamon
1.5 scoops Raw protein powder [opt]
In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.
Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth.
Refrigerate until ready to serve and add any topping you like.
Store in a sealed container and eat within 2-3 days.
notes: If you want a thinner consistency, add your favorite milk, starting with 1T at a time. Do not use frozen bananas. The riper the banana, the sweeter and stronger the flavor will be. If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid]. Add honey or maple syrup if desired. An immersion blender should also work for this.](http://25.media.tumblr.com/tumblr_m0vkngVtlg1qzvsqto1_250.jpg)
Chocolate Avocado Banana Pudding by The Edible Perspective
[serves 2-4]
- 2 avocados, ripe
- 2 medium bananas, ripe
- 6-8T unsweetened cocoa powder
- 1t vanilla extract
- 1t cinnamon
- 1.5 scoops Raw protein powder [opt]
- In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.
- Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth.
- Refrigerate until ready to serve and add any topping you like.
- Store in a sealed container and eat within 2-3 days.
notes: If you want a thinner consistency, add your favorite milk, starting with 1T at a time. Do not use frozen bananas. The riper the banana, the sweeter and stronger the flavor will be. If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid]. Add honey or maple syrup if desired. An immersion blender should also work for this.
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Raw sprinkles
Ingredients:
1 cup raspberries
2 oranges, zested
2 lemons, zested
2 limes, zested
Directions:
Crumble the raspberries into pieces, and zest the lemons, limes, and oranges. Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees. The raspberries should be completely dehydrated, with no moisture left. Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit. You’re done!
My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings. If well dried, the sprinkles should keep in the cupboard for a couple of months.brilliant
