Chocolate Avocado Pudding

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I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form. ¬†This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it ūüôā

Chocolate Avocado Pudding

2 avocados, ripe

2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)

6-8 T of cocoa powder

1 tsp vanilla

In a food processor, cream avocado & banana together until smooth.  Make sure to scrap down the sides and mix thoroughly.  Add the cocoa powder & vanilla and pulse until smooth.

Chill in the refrigerator before serving.

Enjoy!

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Almond Flour Brownies

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These brownies are the bomb-dot-com. ¬†Seriously, they are so good, I could eat the whole pan! ¬†I tried to make them with just honey as a sweetener and they aren’t nearly as good. ¬†So I cheat when I make these and use Organic Cane Sugar. ¬†They are grain/gluten free, but not primal.

Almond Flour Brownies

3/4 cup of almond flour

1/4 teaspoon of salt

2 tablespoons of cocoa powder

1/2 teaspoons of baking powder

1/2 cup of organic cane sugar

1 tablespoon of honey

3 large eggs

1 teaspoon of vanilla

1/2 cup of butter melted

3/4 cup of 60% dark chocolate chips + 2 tablespoons of 60% dark chocolate chips

Preheat the oven to 350 degrees.  Mix together almond flour, salt, cocoa powder, sugar, and baking soda powder in a large bowl and set aside.

In a glass bowl, melt butter and 3/4 cup of chocolate chips.  While the chocolate is melting, in another bowl, beat together eggs, vanilla, & honey.  Slowly pour the melted chocolate/butter mixture into the egg mixture.

Then add the wet ingredients to the dry ingredients. ¬†Mix thoroughly. ¬†Pour the batter into a 8×8 inch square pan. ¬†Sprinkle the remaining chocolate chips on the top and gently press into the batter.

Bake for 20 Р25 minutes, depending on how you like your brownies (cake like or fudge-y).  Let cool and enjoy!

***EDIT:  I now substitute the cane sugar & honey for 3/4 cup of coconut palm sugar.  I also like to mix in mini chocolate chips throughout the batter instead of sprinkling chips on top***

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