Happy long Memorial Day weekend! We started celebrating early yesterday by eating out twice, yikes, I know! But it was so nice after a busy week. First I met hubby at Baagan for lunch for this weeks salad trio.
A tasty pineapple glazed bok choy, walnut rice, and green salad with shiitake dressing.
Then we stepped out to Il Fornaio for a simple vegan pizza for dinner.
This is my favorite variety of vegan pizza, a simple crispy thin crust, fresh tomato sauce, and plenty of fresh veggies and herbs.
Today I got some down time at home before heading out on errands and threw together a simple pudding using fresh mint and three avocados that needed to be used up for a sweet lunch.
Mint Chocolate Pudding
- 3 avocados, seeded and scooped
- 1/3 cup agave nectar
- 1/3 cup cacao powder
- 10 mint leave
Place all ingredients into a food processor and process until smooth and creamy. Use as a dessert dip for fruit or serve as a pudding. Makes 4 servings.
Such a simple list of ingredients, my favorite kind of recipe.
And a great excuse to use the over flowing mint herb from our garden!
I love that avocados can make sure a brilliant creamy and rich pudding texture without cream.
I just served it with apple slices for dipping, but it would be perfect with pineapple, watermelon, or as a stand alone pudding.
The mint flavor is the perfect amount with a slight cool and crispness while not being too strong and letting the chocolate flavor come through nicely too.