I see a chocolate trend going on…I just can’t get enough cacao!!! Sooo rich and heavenly and a kick ass superfood. If you haven’t already, check out this post on raw chocolate to see Cacao’s amazing health benefits!!
This morning there wasn’t much food in the house…no celery or cuc’s for green juice. No fruit for a smoothie. I panicked a bit but then I saw the big ripe avo sitting lonesome in the fruit bowl; the bag of cacao still on the counter from last night and I knew there was hope.
This morning I had chocolate pudding for breakfast, and it was damn good.
This isn’t a low fat pudding by any means but that’s one of the best parts about not eating animal bits and pieces…you can indulge in all kinds of healthy plant based fats and not have to worry about getting fat. BONUS, especially when it comes to this breakfast that could and will be dessert in the future. The very near future.
Kick ass breakfast chocolate pudding:
Small handful of cashews and sunflower seeds
1 TBS peanut butter
About 6 small dates (soaked for a bit if they are the hard ones
Blend above until smooth. (water as needed to facilitate blending, just a wee bit!)
1/2 large ripe avo
1/4 cup cacao
1 tsp vanilla
1/3 cup frozen spinach (I promise you can’t taste the spinach at all!! The frozen factor adds to the texture of the pudding as well)
1 1/2 TBS carob powder, ideally, if you live in Australia you should get this stuff from Coles:
It’s psyllium husk, carob, flax, oat meal and slippery elm bark powder!!! Yum!! The carob really helps sweeten and adds a nice flavour. It also happens to be very good for you, so try to get your hands on some!!
Anyhoo, blend it all up till nice and smooth. I topped mine with omega rich chia seeds. I was only going to eat half because it made quite a bit. But it was so good. I ate it all. And licked the blender clean.