- 1 15-ounce can low-sodium black beans
- 1/3 cup coconut oil
- ¼ cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup honey
- 3 eggs
- 2 drops Peppermint Vitality essential oil
- Preheat oven to 350o F
- Rinse and drain black beans
- Melt coconut oil on stove until clear
- Blend all ingredients except eggs in food processer until smooth.
- In a separate bowl, lightly whisk eggs until well beaten.
- Fold into chocolate mixture.
- Pour mixture into a greased 8x8 pan and bake 25-30 minutes.
- Let cool 15 minutes then cut.
- Let cool another 15 minutes and serve.
Happy 2022!
I am on a mission to improve my exercise and eating habits; these improved habits also require a fair amount of grace J Are you with me? I'm going for progress, not perfection.
I started my morning with 15 minutes on an exercise bike and a few stretches, plus play with my two golden retriever puppies once we started to get some light outside.
My doctor recommended that I add in more avocados to my diet (and veggies as always), which I have incorporated with some success. This recipe allows me to enjoy my chocolate (which I prefer to veggies and avocados) and eat avocados too!
Chocolate Avocado Pudding
Ingredients
3 large avocado, soft and ripe
¼ cup cacao powder
3-6 tablespoons coconut milk (depending on what consistency you like, start with 3, then add a little more if you want)
1 tsp vanilla extract
2 tsp coconut oil
2 tablespoons raw honey
In addition to the above ingredients, I also like to add some cinnamon, so I add 1 drop of Young Living’s Cinnamon Bark Vitality essential oil. It’s safe for consumption, great for satiety and oh so good!
Directions
- Combine avocado, cacao powder, coconut milk, vanilla, coconut oil and honey in blender or food processor; blend on high for 1 minute or until smooth.
- Add 1 drop Young Living Cinnamon Bark Vitality essential oil (peppermint would also be good!)
- Blend for another minute.
- Transfer to a glass container, cover, and refrigerate for 30 minutes.
Enjoy!
