Chocolate Avocado Pudding and Banana Avocado Pudding

Avocado Banana Pudding [serves 2-4]

Both recipes were inspired by inspired by Gena’s Raw Chocolate Avocado Pudding

2 avocados, ripe
2 medium bananas, ripe

In a food processor, combine ingredients and process until smooth. Scrape down the sides of bowl as necessary.
Refrigerate until ready to serve.
Store in a sealed container and eat that day. [you may notice browning from both the avo + banana if you leave it longer than 1 day]

Chocolate Avocado Banana Pudding [serves 2-4]

2 avocados, ripe
2 medium bananas, ripe
6-8T unsweetened cocoa powder
1t vanilla extract
1t cinnamon
1.5 scoops Raw protein powder [opt]

In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary.
Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth.
Refrigerate until ready to serve and add any topping you like.
Store in a sealed container and eat within 2-3 days.

notes: This has the consistency of a thick pudding, but is not similar to chocolate pudding from a box. If you want a thinner consistency, add your favorite milk, starting with 1T at a time. Do not use frozen bananas. The riper the banana, the sweeter and stronger the flavor will be. Your avocados should be slightly soft to the touch but not mushy, hard, or watery when cut. If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid]. Add honey or maple syrup if desired. An immersion blender should also work for this.