To celebrate celiac awareness month this May, The Canadian Celiac Association shared some of my avocado recipes in the SPRING MAGAZINE. Be sure to register as the publication is normally exclusive to members of the CCA. In this issue I shared some simple gluten-free vegan recipes because many people with celiac experience lactose intolerance.
I had never really eaten avocado but all those toast pics online had me thinking about how creamy it looked. making it a great substitute for those creamy cravings.
I am all about cooking without a recipe and using what I have on hand. Adapting to my preferred tastes and favorite flavors. This is versatile recipe, a simple delicious base with 4 ingredients that can be jazzed up with whichever add-ins you like.
When I made this for the first time I made this hubby found it in the fridge where I left it to set for 30 mins and ate it up thinking it was just normal chocolate pudding… He had no idea it was dairy free and vegan. Talk about sneaking in the greens!
What you need …
1/4 Cup Cocoa Powder
1/4 Cup Agave nectar or Maple Syrup
1 Ts Pure Vanilla Extract
2-4 TBS Dairy free milk (I used coconut milk)
What to do…
Take all ingredients combine in a bowl. (I recommend using a hand mixer to get the smoothest consistency)
Add the milk as needed to thin to desired consistency.
Place in fridge for 30 mins to set and serve with your favorite toppings like shredded coconut or banana slices.
If you enjoy this recipes be sure to check out my Gluten-free Vegan Avocado Mac.