Chocolate Avocado Pudding                

gluten, casein, soy, corn, yeast, egg-free

Enjoy this no-bake pudding as a pie filling or as a pudding.
Recipe by Anna Sobaski, copyright 2009

For the Filling:
2 ripe avocados
3 T. 100% pure maple syrup
(preferably organic)
¼ c. blue agave syrup
1 ½ t. balsamic vinegar
2 t. vanilla extract
⅔ c. dark cocoa powder
Pinch of salt

Place all ingredients in a blender or food processor and blend until creamy. Adjust flavor with more balsamic if necessary. Balsamic will help to “pop” the flavor.

For the Crust:
This pie crust mix will make 2-9” pie crusts. May make one and freeze second half for later use.

1 Breads From Annatm Pie Crust mix (makes 2 pie crusts)
¼ c. nondairy milk or water
¾ c. oil
1 egg, lightly beaten for brushing over crust (optional)

Preheat oven to 350˚.

Combine wet ingredients; ¼ cup nondairy milk and ¾ cup oil, into a large bowl.
Add flour from Pie Crust Mix and gently stir until well combined. The crust will be oily but do not worry—this is how it should look.

Press ½ of dough into a standard 9½ inch glass or clay pie dish.

Bake for 20 minutes. Let crust cool before filling with Chocolate Avocado Pudding. Refrigerate until ready to serve.