Vegan Chocolate Pudding

This recipe absolutely hits the spot for me. It is creamy, chocolaty, and makes me feel like I’m “bad”, when I’m truly giving my body something good.

Key Note: I

don’t use measurements, so I’m not going to tell you to do something I don’t do. I pray first. Cooking is spiritual and a healing practice for me. You got to “feel” it. In order to do that, you have to listen to your heart, pay attention with your eyes, taste with your mouth (not always possible), and step out of the way and let your elbows and hips do the work. Remember, your fingers are your second eyes. You need a certain level of confidence when you cook. There are two rules:

1. All mistakes are edible.
2. Nothing edible is a mistake.

You can always change the name of a dish if it doesn’t come out just right. For example, my banana pancakes, turned into a banana bread pudding that I ended up baking instead of frying. My hamburgers on several occasions are also called large meatballs because sometimes I leave the top on too long, and the steam re-shapes my burgers. So, you see, nothing is a mistake that a name can’t fix. 🙂

Vegan Chocolate Pudding

1 Can Coconut Cream

Chocolate

1 Avocado

Maple syrup or sugar or whatever your sweetener is (be careful with the really liquidy sweeteners, as they will thin out the pudding)

Directions: mix all the ingredients together in a blender. You may have to use a spatula to scrape off the sides so that it all gets mixed together. Enjoy!