b'C H O C O L AT E C H IA P U D D I N G raw, vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblenderI N G R E D I E N T S This is a very easy overnight dessert that uses avocado and highly absorbent 2 avocados, medium chia seeds to create a creamy, nutrient dense pudding. Its sweetened with bananas 3 bananas, medium c chia seeds rather than processed sugar and topped with semisweet cacao nibs for crunch. 1 c filtered water Substitute fresh mint leaves for the cinnamon for a chocolate mint version, c cocoa powder or top with whatever fruit you have handy.tsp vanilla powder tsp cinnamon tsp sea salt D I R E C T I O N SPlace the chia seeds, cinnamon, cocoa powder, and salt into the blender. 2 tsp cacao nibsPulse to grind the chia seeds into a fine flour (30-60 seconds).Peel and remove the pits from the avocados. Roughly chop the flesh and place it into the blender with the water, two of the three bananas, and vanilla. Blend on high until smooth (even after blending, the mixture will continue to thicken as the chia absorbs more water).Using a spatula, carefully scrape the mixture out of the blender and into a bowl.Wrap tightly and refrigerate overnight, or at least 2 hours.When thoroughly chilled, portion the pudding into four bowls. Slice the remaining banana and split the pieces among the bowls. Place the cacao nibs on top for garnish.N O T E Using vanilla powder keeps the entire dish raw, but if its not a concern,you can substitute 1 teaspoon of vanilla extract for theteaspoon of vanilla powder.94 sweets & treats'