It's Quick! 5-10 minutes
1 large frozen banana
1 ripe avocado, halved and pitted
1 cup full-fat coconut milk (chilled is best)
2 tsp Matcha Green Tea Powder (I use Four Sigmatic's with Lion's Mane and Ginger)
1/4-1/2 tsp vanilla bean powder
Stevia to taste
Maple syrup to taste
Blueberries to top
1/2 tsp almond extract (optional)
1 tsp dried yellow arula flower buds (optional garnish)
1. Place all ingredients Into a blender and process until smooth.
2. Pour the pudding into a glass container and place in a refrigerator for 15 minutes.
3. If desired, garnish with wild blueberries and edible flowers. Serve immediately.
Don't let the pudding sit out long as the avocado may oxidize and some oil will collect.
I didn't have almond extract or argula buds, so I used vanilla bean powder for flavor and Maple hemp hearts.
The original recipe doesn't call for stevia, vanilla, or hemp hearts.
Adapted from Veg News