Avocado Chocolate Pudding Topped With Cashew Whipped Cream

• Avocado Chocolate Pudding
• 2 large Mexican Haas avocados or 3 small (very ripe)
• 1/2 cup agave nectar or honey
• 1/4 cup cocoa powder or 1/2 cup raw cacao powder
• dash of sea salt
• 1 T coconut oil (warmed slightly to melt)
• 4-6 medjool dates (they blend better if soaked in water for at least 3-4 hours)
• 1/4 vanilla bean (split down the middle and scrape out seeds, discard shell)
• Cashew Whipped Cream
• 1 cup cashews
• 4 medjool dates (they blend better if soaked in water for 3-4 hours)
• 3/4 cup water (I use the water from the soaked dates)
• 1 T coconut oil
• 1/3 C agave nectar or honey
• 1 vanilla bean (split down the middle and scrape out seeds, discard shell)

1. Avocado Chocolate Pudding
2. In a food processor, blend all ingredients until very creamy and there are no visible lumps. Scoop into individual pudding bowls, refrigerate to set. This pudding mellows and losses its "green" taste with age. It tastes even better when its 2-3 days old.
3. Cashew Whipped Cream
4. Soak 1 cup cashews in 2 cups of water. If you're in a very warm climate, soak them in your refrigerator. After a minimum of 12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough water to allow the blender to operate. Add all remaining ingredients, gradually adding enough water to achieve a smooth consistency. Blend on high until whipped.

avocado chocolate pudding, avocados, honey, cocoa powder, salt, coconut oil, dates, vanilla bean, cream, cashews, dates, water, coconut oil, honey, vanilla bean

Taken from www.epicurious.com/recipes/member/views/avocado-chocolate-pudding-topped-with-cashew-whipped-cream-50088338 (may not work)