Rich & Creamy Chocolate Avocado Pudding

From last night’s Leonardo Oscar triumph to today’s leap day, we have a lot to celebrate!

 Dairy-free desserts

Rich and decadent, this chocolate pudding is brilliant and comes with a twist: it’s based with creamy, anti-oxidant rich avocado… but no-one ever has to know!

As the next installment to the Jesse Lane E-book series comes the collaborative cookbook : Healthy Dairy Free Desserts. Do note that not all the recipes are gluten-free and may need to be adapted to suit your dietary needs, but it is filled with decadent goodies, including this quick and easy, creamy chocolate pudding.

Holistic Highlights

Vegan, gluten-free, dairy-free, allergen friendly, cacao-free option (for those who are sensitive), whole food based.

  • Avocados are loaded with healthy fats and fibre to slow the release of sugar into your bloodstream to keep you feeling energized after enjoying dessert.
  • It is dairy-free to avoid unwanted bloating and congestion.
  • White, refined sugar is swapped for its superfood counterpart: maple syrup containing the minerals manganese, zinc, calcium, iron, magnesium and potassium.
  • Being a raw dessert, all nutrients are preserved and readily available.

Chocolate Avocado Pudding from Jesse Lane Wellness Cookbook Healthy Dairy Free Desserts

Creamy Chocolate Avocado Pudding

ADVENTURE LEVEL: 2/5

INGREDIENTS
  • 1 avocado
  • 3 Tbsp raw cacao powder
  • 1/2 tsp vanilla
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 2 Tbsp milk alternative (either almond, coconut or brown rice)
INSTRUCTIONS
  • Combine all ingredients into a blender or food processor. Blend well until smooth and enjoy!

Switch Ups

  • Maple syrup -> Stevia for a sugar-free dessert (may need to add more dairy-free “milk” for consistency).
  • Cacao powder -> carob powder for those who are sensitive to chocolate.
  • Cayenne pepper for a spicy kick, my favourite!
  • Additional Toppings: Gogi berries, coconut flakes, cacao nibs, fresh berries, etc.

 Like this recipe? Jesse’s e-book features over 30 delicious desserts free of soy, dairy, white flour or processed sugar and you can check it out HERE.

Whether you are celebrating Leo’s well deserved win or are taking in every last moment of our extra day of the year, enjoy pudding this new recipe to the taste test!

Suzanne Eden

Apple Cinnamon Oat Bake With Cinnamon Ginger Swirl Cream

Warm, comforting food is the one thing I’ve really been missing during my weekly travels.

I don’t have a kitchen up at my place (just a mini fridge) so the only warmth I recieve is from what turn into very expensive trips to Whole Foods. I’m one of those people you may find wrapped in a wool sweater on a cool (in my opinion) summer night while the rest of my family boils just looking at me. To me, there is nothing better than the sunrise, a steaming cup of tea, an enticing hard cover and a cozy warm breakfast on a crisp Autumns day! Next time you feel the same, snuggle up and let this be your toasty, feel good breakfast treat.

oat bake

 

Apple Cinnamon Oat Bake With Cinnamon Ginger Swirl Cream

Adventure Level : 3/5

Apple cinnamon oat bake:

  • 1/4 Cup steel-cut oats
  • 1/2 Cup water

Soak overnight and drain most of the extra water out in the morning.

  • 1 Tbsp chia seeds
  • 1/4 Cup coconut milk

Soak about 5 mins, or until the chia seeds gel. Mix oats and chia seeds together, adding coconut milk as needed until it is moist but not too runny.  Then add:

  • 1/2 – 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 diced apple, skins and all
  • 5 drops Sweet Leaf stevia

Pour mixture into a ramekin and bake in the oven at 395 (farenheit) for approximately 15-20 mins, or until top is crisp and slightly browned. In the meantime prepare your cream (it just isn’t the same without it).

Cinnamon ginger swirl cream:

  • 1 medium banana, frozen overnight
  • 3-5 drops Sweet Leaf stevia
  • 1 tsp vanilla extract

Separate your recipe in half. To one half, add ginger (I like about a tbsp) and in the second half add cinnamon. Adjust flavours to your liking and swirl them together to create a marble effect.

Note:

  • You may want to stick the half you’re not working on, back in the freezer until you are ready for it so that it doesn’t melt.
  • I suggest Sweet Leaf stevia because it doesn’t have the same bitter after taste that some stevia brands have. If using another brand you may need to adjust the amount of stevia you use.

When your steaming oat bake is done, simply top it off with your cream and let it melt over your delicious breakfast!

cream

The smell wafting through the kitchen is heavenly, the top is crispy and the center moist. Soft, sweet apples, cinnamon oats, and a cool banana cream softening against this steaming dish is absolute bliss. Enjoy! 🙂

Much cinnamon spiced love!
Suzanne

Chocolate Chia Pudding and Ginger Cream Parfait

Layers of rich chocolate chia and creamy banana ice-cream topped with crunchy cacaonibs. Sugar free, dairy free, soy free, and absolutely heavenly!

chia parfait

Chia as a superfood:

  • Just 2 TBS has 24% of your daily recommended fibre causing you to feel full longer and helping to cleanse your body
  • Packed with antioxidants, vitamins and minerals, just 2 TBS provides you with 10% of your daily calcium, and 8% of your daily iron
  • These tiny beauties are a good source of omega 3s and complete protein

NOTE: to reap the benefits of this beautifying and cleansing seed, you need to soak them first until they gel. otherwise, they will go in one end and out the other without being digested and absorbed. And on that lovely note…

Recipe:

Chia Pudding:

  • 3 TBSP chia seeds
  • 1 Cup coconut or almond milk
    • 2 Tsp cacao powder

(the minimally processed form of cocoa. Can be found at your local health food store)

  • 1 Tsp cinnamon
  • 5 drops stevia

Mix all dry ingredients in a bowl. Add wet ingredients and stir until combined. For a smooth consistency, blend the ingredients in a blender or food processor. Place your mixture in the fridge for at least 5 hours or allow it to sit overnight.

Ginger Cream:

  • 1 frozen banana
  • 1 TBSP freshly grated ginger
  • 1/2 Tsp vanilla extract
  • 3-5 drops of liquid stevia

Blend all ingredients in a food processor until combined. Adjust flavours as needed. Note: the higher the speed and the longer you blend, the more your banana will soften and the less “ice cream” consistency you will have.

From here, simply layer your pudding and cream in a fancy glass (too pretty not to display), top with raw cacao nibs, and enjoy!
P.S. with a dessert like this, I don’t think anyone would judge you if a picture just so happened to slip onto instagram 😉