Want to eat dessert every day?
Just make it healthy! This is a guaranteed winner at your dinner table. Kids will hear the word "pudding" and devour their meal just to get a taste.
This is what I like to call a double-win dessert because it's healthy AND it uses up your fruit that might be on it's last day...if you know what I mean.
Yup-those old brown bananas and mushy avocados? They make the BEST pudding. Brown bananas are ripe and naturally sweet so you don't need to add much else to serve up this dessert. And avocados? Hello CREAMY! Let everyone guess the secret ingredient-I bet they'll never know.
I made a no-bake crust for these little individual pudding pots but you can always skip that step to make this even easier.
For the no-bake crust, blend ground almonds with coconut oil, 1 tbsp of maple syrup and salt. Evenly distribute among 6-8 individual cups/ramekins and press along the bottom. Place in fridge to let the crust set.
In a food processor or blender, add bananas, avocado, nut butter, chia seeds, 2 tbsp maple syrup and cocoa. Pulse to blend.
Add half the milk and whizz away. Add more milk until it is the consistency you like. Don't worry if it's a little loose, it will set up in the fridge.
Add a 1/4 cup of pudding to each pot and place back in the fridge until it's time to devour (at least 30 minutes). If you feel like getting fancy, top with fresh coconut, crushed nuts or extra chia seeds. Enjoy!
Makes 6-8 individual pudding pots