Chocolate Raspberry Pudding

If you don't tell your guests what is in here, they will never know it is good for them!

Ingredients:
1 cup frozen or fresh raspberries
1 t fresh lemon juice 

2 T filtered water

2 ripe avocados, remove skin and pit, quarter

1/3 c honey 

1/4 c cacao powder  or cocoa powder 

or carob powder (if you are allergic to chocolate like I am)

1 t gluten-free vanilla extract 

Directions:

Place raspberries, lemon juice and 1 tablespoon water in a food processor fitted with the “s-shape” blade.  Pulse until raspberries are smooth and make a sauce.  

If you need more water, add another tablespoon and pulse to combine. 

Strain raspberry sauce through a fine mesh strainer, into a medium-size bowl.  Give food processor a quick rinse under water to get any remaining raspberry seeds out. 

Add raspberry sauce back to the food processor.  Add all other ingredients.  Pulse until combined and completely smooth, about 1-2 minutes.  There should be no chunks of avocado.

Place pudding in a bowl, cover and place in the refrigerator to chill for a couple of hours.

Serve cold. 

*Option 2 - If you have a Blendtech or Vitamix you can place all ingredients into the blender and press the ice cream button. Enjoy!