In case you missed the Deliciously Raw workshop with Marjorie this past weekend, here's an easy, yummy recipe for Avochocolate Pudding to combat those chocolate cravings.
2 Ripe avocados, peeled and pitted
1Tbsp almond milk or cashew nut milk
1/2 Cup unsweetened cocoa powder
1/2 Cup pure maple syrup
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
Pinch of sea salt
Raspberries (or any berries) & mint leaves, for garnish
Optional: 1 Tbsp of maca powder and/or coffee
1. Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your food processor and puree on high for 1-2 minutes, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
2. Transfer the pudding into little bowls and chill in the fridge for at least 3 hours.
3. To serve, top each pudding with your choice of garnish.
Note-the pudding works best with ripe avocados that don't have any brown discolorations. The pudding is best within 2-3 days it's made, as the avocados will oxidize and the flavors will change over time.
Recipe from Instructor Marjorie McShand
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