Avocado Chocolate Pudding with Cashew Cream

Ingredients

• 1 cup cashews, raw or roasted (unsalted)
• ⅔ cup coconut water, plus more if needed
• 2 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 2 tbsp Amoretti® Blue Agave Nectar Light
• 1 tbsp fresh squeezed lemon juice
• pinch salt
• 2 tbsp coconut oil

• ½-⅔ cup coconut water
• 2 medium size ripe avocados, diced
• ¼ cup + 1 tbsp cocoa powder
• ⅓ cup + 2 tbsp Amoretti® Blue Agave Nectar Light
• 1 tsp Amoretti® Chocolate Crème de Cacao W.S. Extract
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• pinch salt
• 1 tbsp coconut oil

Directions

1. In a small bowl, combine cashews and coconut water. Let soak for 30 minutes.
2. Add soaked cashews and their liquid, Madagascar Bourbon Vanilla, Blue Agave Nectar, lemon juice, and salt to a blender.
3. Begin blending on the lowest speed. If the ingredients are not easily blending add small amounts of coconut water until it moves smoothly through the blender. Blend until it is thick, creamy, and smooth.
4. In the last few seconds of blending, add the coconut oil and blend until combined.
5. Remove the cashew cream to a bowl.

6. Add ½ cup coconut water, avocados, cocoa powder, Blue Agave Nectar, Chocolate Crème de Cacao Extract, Madagascar Bourbon Vanilla, and salt to a clean blender.
7. Blend, starting on low and increasing speed. Add small amounts of coconut water if the mixture is too thick to blend.
8. In the last few seconds of blending, add the coconut oil and blend until combined.
9. Layer Cashew Cream and Avocado Chocolate Pudding in small serving dishes or store for future snacking.

• Goji berries, cacao nibs, and coconut flakes make a fun topping that's chewy and crunchy.
• The pudding and cream will thicken more in the fridge thanks to the coconut oil.