Chocolate Pudding (dairy, egg, soy, nut free)

• 2 large, ripe avocados

• 1 large banana, ripe but not over ripe

• 1/4 cup unsweetened cocoa powder

• 2-3 tablespoons honey or maple syrup (to taste)

• a pinch of sea salt

• 1/4 teaspoon vanilla extract (optional)

Carefully slice the avocados in half lengthwise and remove the pits. Use a spoon to scoop the avocado from the peel and into a food processor bowl. Peel the banana, rough chop, and add to the food processor bowl, along with the remaining ingredients. Run the food processor on high, until the contents are fully whipped together and creamy, scraping down the sides of the bowl occasionally. Transfer to your serving dish, and chill for at least one hour. Leftovers are only good for about 24 hours, so eat them quickly.

Variations:

• Use hot honey as your sweetener, or as a drizzle over the pudding as you eat it.

• Add 1-2 tablespoons SunButter (or peanut butter, if you can eat it) for a chocolate covered banana with nuts flavor.

• Add 1/2 teaspoon of cinnamon, ginger, coriander, or cayenne… or all four to taste for a chocolate spice pudding.

• Use carob powder instead of cocoa for a cocoa allergy - carob does have its own flavor that isn’t quite chocolate but is close enough to make a delicious pudding here.

• Churn the pudding in an ice cream maker for an easy chocolate ice cream.

• Top it with whipped, lightly sweetened dairy free whipping cream.

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