Cooking With CBD: Salted Chocolate Pudding Bowls

Curated, Recipe, Tincture | 0 comments

I don’t know why when I think of spring I immediately think of chocolate and desserts. Maybe it’s because Easter is on the horizon and that means hunting down little plastic eggs filled with miniature chocolate animals and a big family dinner where there’s always some kind of battle of the desserts between two people (usually one of them is me.) So if anyone else is a Spring-dessert-aholic here’s a quick, easy and fun CBD recipe for you to take to your own dessert battle.

Salted Chocolate Pudding Bowls

I got the originally recipe which I then tweaked from one of my favorite blogs, Oh How She Glows. You can find her entire recipe here https://ohsheglows.com/2016/05/04/salted-chocolate-avocado-pudding-bowls/

 

Ingredients:

For the pudding:
  • 3/4 cup packed avocado (from 1 medium avocado)*
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 2 tablespoons  brown rice syrup**
  • 2 tablespoons  coconut oil, melted
  • 2 tablespoons  unsweetened almond milk
  • 1 tablespoon natural smooth roasted almond butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 plus 1/8 teaspoon fine sea salt, or to taste
  • 3 droppers of Pure Hemp Botanicals Tincture of your choice

Optional Toppings For serving:
  • Coconut Whipped Cream
  • Fresh berries
  • Finely chopped almonds or other nuts

Directions:

  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, Pure Hemp Botanicals Tincture and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavor when enjoyed the same day, but it’s still good the next day too!

Tips:

  • * Make sure the avocado you use is ripe, but still fresh and without bruises. Bruises can result in a pudding that’s bitter or off-tasting.
  • ** Brown rice syrup thickens this pudding while providing a light sweetness that pairs well with the maple.

 

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