Chocolate Raspberry Avocado Pudding

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Back in February I was honored to exchange guest posts with my friend Jennifer at Hybrid Rasta Mama.  In case you missed the post, here's my Chocolate Raspberry Avocado Pudding recipe.  Please head over and make sure to check out Hybrid Rasta Mama, her site is fabulous, she writes about conscious parenting, real food, natural living,  holistic health and more.  Check out her latest post The Ancient Art of Fermentation ... it's fabulous. ______________________________________________________
Decadent, nourishing,creamy and smooth, this chocolate pudding is so delicious!
Chocolate, raspberry ANDavocado?  Really?  Yes!  Avocadois full of healthy fats, protein, vitamin E and makes the pudding so creamy andsmooth.  The raw cacao powder adds abold, chocolaty flavor, it’s full of antioxidants and very high in magnesiumand iron.  The raspberries are also an excellentsource of antioxidants and are high in vitamin C.
Enjoy this rich pudding asa snack or for dessert.  It makes awonderful dip too. 
Chocolate Raspberry Avocado Pudding
It’s a perfect snack forkids (or adults), cut up some chunks of fresh fruit and serve it as a coldfondue.  Don’t worry, the “green” flavorof the avocado will be masked by the other ingredients. 
Equipment: Food Processor, Fine Mesh Strainer, Medium-Size Bowl, Spoon
·     1 cup frozenor fresh raspberries·     1 teaspoonfresh lemon juice – use Meyer lemons if you can·     1-2tablespoons filtered water·     2 ripeavocados, remove skin and pit, quarter·     ¼ - ½ cup rawhoney (I use local raw clover creamed)·     ¼ cup rawcacao powder (I use Divine Organics)·     1 teaspoongluten-free vanilla extract (I use SimplyOrganic)
1.   Placeraspberries, lemon juice and 1 tablespoon water in a food processor fitted withthe “s-shape” blade.  Pulse untilraspberries are smooth and make a sauce. If you need more water, add another tablespoon and pulse tocombine. 

2.  Strainraspberry sauce through a fine mesh strainer, into a medium-size bowl.  Give food processor a quick rinse under waterto get any remaining raspberry seeds out.   

3.  Add raspberrysauce back to the food processor.  Addall other ingredients.  Pulse untilcombined and completely smooth, about 1-2 minutes.  There should be no chunks of avocado.

4.  Place puddingin a bowl, cover and place in the refrigerator to chill for a couple of hours.*
5.   Servecold. 


Yield:Makes about 3-4 cups.
Vegan-Option: Omit honey and replace with unrefined sweetener of choice.
Serving Suggestions: Top with frozen or fresh raspberries, raw cacaonibs, or homemade whipped cream. 
*Note:If you use frozen raspberries, the pudding will be cold and ready to eatimmediately.
Storage:Store in the refrigerator up to 2 days.