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About the Recipe: I love something that forms itself into different layers. This recipe will turn into light and dark chocolate layers as it sits in the refrigerator. Just a few turns through the pudding will produce a swirled top. If you chill it again, it will produce a liquid in the swirls. This is fun recipe to enjoy that is even healthy for you.
Prepare the Pudding: Place banana chunks, chopped avocado, and lemon juice in food processor; pulse to chop; process to combine. Add cinnamon, almond butter, maple syrup, and vanilla. Pulse to combine; add reserved almond milk mixture slowly; process until smooth and fluffy. Spoon pudding into 4 (1/2 cup) bowls or 2 (one cup) bowls; cover with plastic wrap; place in refrigerator to chill several hours or overnight.
Swirl the Layers: Remove plastic wrap. With a spoon handle, swirl the light and dark chocolate layers together. Cover; set aside in the refrigerator until serving.
Add a Garnish: If desired, add a small pinch of sea salt to enhance the chocolate flavor. Top each pudding with strawberry or banana slices.
Yield: 4 small or 2 large chocolate puddings
pdf for Copy of Recipe – Dark & Light Layered Chocolate Pudding
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