INGREDIENTS:
1/2 cup fresh or frozen organic blueberries
1 Tbsp raw organic honey
1 Tbsp pure vanilla extract
3 Tbsp organic coconut water
2 Tbsp+ raw cacao or unsweetened cocoa powder
Flesh of 1 avocado
Sea salt to taste
Sea salt flakes for garnish
1/4 cup fresh raspberries or pomegranate seeds
1/4 cup dried, unsweetened coconut flakes
1/4 cup slivered raw, unsalted almonds
METHOD:
Combine the blueberries, honey, vanilla and 2 Tbsp. of the coconut water in a blender and blend on medium speed until smooth.
Turn the blender down to low and gradually add the cacao/cocoa until evenly mixed. Add the avocado, remaining 1 Tbsp. coconut water and salt and blend until incorporated.
If the pudding is too thick, add more coconut water until it is smooth but slightly stiff. Serve chilled, garnished with sea salt flakes, slivered almonds, dried coconut flakes and a few raspberries or pomegranate seeds sprinkled on top. Any leftover pudding can be stored in refrigerator for up to 5 days. Makes 2 servings.