GINGER CHOCOLATE PUDDING (Vegan)

• 4 avocados
• 1 banana
• 4 dates
• 1/2 cup cacao powder
• 1/2 cup raw carob powder
• 3 cups homemade almond milk*** (or water would probably work)
• Peeled ginger piece the size of 1/2 of the palm of your hand (requires a pretty big piece ginger–if you like ginger, I recommend adding to taste as you blend)
• Optional–mint leaves (approximately 7-8 leaves)

Put everything in a high speed blender and blend (k-tech total blender setting 3 or Vitamix, run then stir with spoon, then run again)–Voila!

Add fruit to top, picture has blueberries, kiwi, mint.

BONUS: If everything is organic, you can take the peeled kiwi skins, ginger skins, and a few mint leaves and infuse in water for a refreshing drink later…[green lid with the plastic pouch to hold fruit/ginger bits for infusion that attaches to a wide-mouthed mason jar came from Target]
Do you know that most of those nut milks in cartons have like 2 almonds per container? I made a promise to myself that I wouldn’t buy packaged milk when its so easy to make.  Keep a half a glassful of almonds soaking in water on the countertop.  You can put them in the fridge after soaking for 8 hours and keep there for a few days THEN make below recipe if you’re busy.

***Homemade Almond Milk Recipe:

• 7-12 almonds per one cup of water, soaked at least 4 hours or overnight

Strain soaked almonds and put in blender (no you don’t need to take off skins, no you don’t need to remove almond bits from milk when you finish blending)

Add: 2-3 dates, cinnamon, ginger, nutmeg powder, vanilla extract 1/4 teaspoon (a dab from bottle or to taste)

Viola! Almond Milk–pour into big mason jar and keeps in fridge for many days just shake up before drinking.