By Briana Menendez
Briana is a health food and fitness enthusiast who looks for simple ways to be healthy while navigating the demands of working at an ad agency. As part of her mission to make healthy easy, she will be guest blogging for Nutty Life! She's currently pursuing a graduate certificate in Nutrition from Tufts Friedman School and has a BA in creative writing and art from Colgate University. Although she's now Boston-based, Briana grew up in Aspen, CO, where her love for a healthy, active lifestyle all began. Her favorite Nutty Life mylk is Choco Cashew.
If you are anything like me, you think avocado might just be the best food in the entire world. Although I mostly enjoy this delicacy in savory dishes, the adaptable fruit makes the perfect base for a sweet, vegan, chocolate pudding.
These measurements serve 1 but as always, feel free to increase as needed!
- 1/2 avocado
- 1/3 cup Oh My Chai! Almond mylk
- 2 tbsp cacao powder
- 1 tbsp raw honey or sweetener of your choice
Heat the mylk on low with the tablespoon of honey. While the honey is dissolving, add the avocado and cacao powder to a blender (but don’t blend yet). Gently pour the almond mylk/honey mixture into the blender and blend until the consistency falls between a mousse and a pudding. Pour the pudding into a mason jar—or your favorite bowl—cover with saran wrap and stick it in the freezer until chilled. Take it out and add your favorite toppings. Some of my go-tos are cacao nibs, crushed nuts, berries, and shredded coconut. Enjoy!