April 6 2018
Bonus: Discover five of the best foods to keep frozen year-round at the bottom of this page.
Elisette Carlson (smackmedia.com/blog) likes this recipe for her two sons (ages 4 and 6) and herself either as a hearty snack, a post-workout lunch with fruit or even dinner, because it’s a good protein and fat source. “It’s a meal in one,” she says, “but also a dessert.” She specifically likes it for her kids, “because it’s all raw, very healthy, and coconut oil has some great health beneﬁts.”
Chocolate Avocado Pudding
1 large ripe avocado
2 Tbsp. coconut oil, melted
2 Tbsp. organic raw cacao powder
2 Tbsp. raw agave nectar or honey
Pinch of sea salt
1 tsp. vanilla extract
¼ cup unsweetened chocolate or vanilla almond milk (or more)
Halve avocado and remove pit. Scoop flesh into food processor or blender. Purée with melted coconut oil. Add remaining ingredients and slowly add almond milk, depending on desired thickness. Blend starting on low and then move to high until it is smooth like pudding, but don’t overblend. Top with chocolate chips, goji berries, coconut shreds, blueberries or whatever you feel like. If you put it in the freezer or fridge, it will thicken, which is how Carlson likes it best.
Related: Family Dinner: Lentil Potato Soup