Mint Chocolate Pudding

Happy long Memorial Day weekend! We started celebrating early yesterday by eating out twice, yikes, I know! But it was so nice after a busy week. First I met hubby at Baagan for lunch for this weeks salad trio.

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A tasty pineapple glazed bok choy, walnut rice, and green salad with shiitake dressing.

Then we stepped out to Il Fornaio for a simple vegan pizza for dinner.

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This is my favorite variety of vegan pizza, a simple crispy thin crust, fresh tomato sauce, and plenty of fresh veggies and herbs.

Today I got some down time at home before heading out on errands and threw together a simple pudding using fresh mint and three avocados that needed to be used up for a sweet lunch.

Such a simple list of ingredients, my favorite kind of recipe.

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And a great excuse to use the over flowing mint herb from our garden!

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I love that avocados can make sure a brilliant creamy and rich pudding texture without cream.

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I just served it with apple slices for dipping, but it would be perfect with pineapple, watermelon, or as a stand alone pudding.

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The mint flavor is the perfect amount with a slight cool and crispness while not being too strong and letting the chocolate flavor come through nicely too.

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Comments

  1. says

    I’m not sure how I missed this post – DRAT! I have been wanting to try this Avocado Mousse/Pudding for a while! Thanks for the recipe!!!! Looks awesome!

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