Chocolate Avocado Pudding

Servings=6-7

Ingredients:

• 1 and 1/2 ripe avocados
• 1 large ripe banana peeled and sliced
• 1/2 cup unsweetened cocoa or cacao powder
• 1/2 cup salted all natural creamy peanut butter (unsweetened)+ more for topping
• 1/4 cup raw honey – local is best
• 1/4 cup unsweetened vanilla almond milk (or other non-dairy milk)

Directions:

1. Add all ingredients into a food processor and blend until creamy and smooth.
2. Divide between 6-7 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.
3. Before serving drizzle with peanut butter.
4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Recipe adapted from: minimalistbaker.com

IBD-AID Phase I, II, & III (as tolerated).