Dessert: Chocolate Avocado Pudding

This recipe includes fertility superfoods such as:

Avocados, Nuts, Hemp Seeds, Agave, Cacao Powder

Health and fertility benefits of Chocolate Avocado Pudding

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Hemp seeds are high in gamma linolenic acid (GLA), an essential omega-6 fatty acid that is believed to naturally balance hormones. Agave has a low glycemic index (GI) of 17. Cacao allows minerals like magnesium into your system, which helps to improve insulin sensitivity, and iron, which can help to improve hemoglobin counts in PCOS sufferers.

Ingredients

3 tablespoons hemp seeds
1 cup agave nectar
1 1/2 tablespoons coconut oil
4 medium avocados, pitted
1 cup cacao powder
1 teaspoon sea salt
1 teaspoon ground vanilla powder
1/4 cup jungle peanuts, optional topping
Fresh blueberries, for topping
Extra-fine shredded coconut, for topping

Instructions

Blend the hemp seeds and 1 1/2 cups filtered water on high speed in a blender to make fresh hemp seed milk. Add the agave nectar, coconut oil and avocados. Blend again until smooth. Add the cacao powder, salt and vanilla powder. Vigorously blend, using the tamper if necessary, until creamy and smooth. Top the pudding with peanuts, blueberries and shredded coconut. Serve immediately or chill in the refrigerator for 20 minutes.
NotesCook's Note: This pudding stays fresh for up to 5 days in a sealed container in the refrigerator. If you have a peanut allergy, you may substitute another nut to top the pudding with.

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