Mocha Pudding

A creamy mocha pudding. But guess what! It’s nondairy! And it’s delicious!

Ingredients:

• 1/2 cup coffee, or an adjusted amount
• 4 medium ripe Hass avocados
• 3 tablespoons pure maple syrup, or to taste
• 2 teaspoons pure vanilla extract
• 1/3 cup cacao powder*
• pinch of Himalayan salt

Directions:

1. Use our recipe for cold brew coffee, or make hot coffee according to your coffee maker’s instructions and set aside to let cool.
2. Place all ingredients in a food processor, except for the coffee.
3. Process for 1 to 2 minutes while gradually adding just enough coffee for a thick, creamy smooth pudding. Scoop into 2 or 4 small serving bowls and enjoy! Stores refrigerated for up to 2 days.

Variations:

1. To limit the amount of caffeine, use carob powder* in place of the cacao powder. Also make sure that the coffee you are using is decaffeinated.
2. For added protein and flavor, before blending add 2 tablespoons of your favorite vegan and gluten-free vanilla flavored protein powder.

Yield:
Makes 2 to 4 servings.

Most brands of cacao powder and carob powder are gluten-free. However, there is a slight possibility of cross-contamination. Those with celiac disease or gluten sensitivity may want to check with the manufacturer of the product to be sure it’s made in a gluten-free facility.

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