Happy Friday, everyone! Did all of you have a good week? My week was pretty exciting, because I think I’ve finally found the perfect nutrition program for me! I don’t want to say too much because it’s not been finalized yet, but I found a program that fulfills the requirements to become a Certified Nutritional Specialist, the highest nutrition certification available in my state (other than being an RD). What’s more, is it’s actually the grad school that my grandfather went to! He passed away about six years ago, and I know he would be so proud of me now – finally following my dreams and pursuing the career that I’m passionate about. I’m just so excited to be starting down this path!! While my classes won’t start until the fall (if I’m accepted into the program, that is), I’ve already started taking free seminars online, and buying nutrition textbooks that I’ll need. Huge nerd alert here, but I’ve even actually started taking notes from my textbooks! I just think reading about nutrition is fascinating, and I can’t get enough of it – even the nitty gritty science stuff. The program I’m looking at is also very science-based, so I know I’ll be getting the best knowledge background possible for my nutritional career.

Recently I went to go see an actual CNS (Certified Nutrition Specialist, which is what I eventually want to become). Talking with her was so crazy – she had actually also gotten a Bachelor’s in Business Management (the degree I received), and worked in Corporate America for a few years before she realized she had had enough of it! It was like hearing about my journey from the mouth of another person! She finally quit her corporate job, and went to grad school to become a CNS (sound familiar?), and now works in her own practice. Talking with her was great because it really helped me solidify what I want to do. I also did a regular nutrition consultation with her, which was very informative and helpful for me. The CNS said that it sounded like I wasn’t getting enough fat in my diet (my diet is 90% salads), and recommended I supplement my diet with healthy fats like flax oil, nuts, or avocados. It was weird to hear the nutritionist say I needed to eat more fat, because fat has been so demonized in recent years. But fat is actually a critical macronutrient that our body needs, along with carbohydrates and protein. However, it is  important that we eat the right fats (like mono- and poly-unsaturated fats and Omega-3 fatty acids), and avoid the wrong fats like trans and saturated fats.

Avocados, one of my favorite fruits, are actually a fantastic source of the good fats – both mono- and poly-unsaturated fats. But they can be used for much more than guacamole! Avocados are actually the secret ingredient in this fudgy, decadent chocolate pudding! I know there are a bunch of versions of this recipe on the internet, but this is my favorite combination of avocado, cacao, and agave that I’ve tweaked throughout the years. The recipe is super simple and takes just minutes to put together! It tastes just like the chocolate puddings of my childhood, but without any nasty additives or artificial sweeteners! It may just be the perfect dessert. ;)

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Raw Chocolate Pudding w/ Coconut Cream

This raw chocolate pudding takes only minutes to put together, and contains a secret ingredient that makes it extra creamy and decadent!

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Ingredients

Chocolate Pudding

• 2 Avocados
• 1/3 Cup Raw Cacao Powder
• 1/4 Cup Raw Agave or Maple Syrup
• 1/2 Cup Almond Milk
• 1/2 Tsp Vanilla Extract

Coconut Cream

• Coconut Cream from 1 Can of Full Fat Coconut Milk refrigerated overnight

Instructions

Chocolate Pudding

• To make the chocolate pudding, put all pudding ingredients into the food processor and process until smooth and creamy. Set aside in the freezer while you make the coconut cream.

Coconut Cream

• Open a can of refrigerated coconut cream carefully. Scoop out the creamy milkfat that has risen to the top of the can into a bowl, avoiding the coconut water as much as possible.
• Using an electric mixer (although it can be done with a whisk, just takes much longer), whip coconut cream for a few minutes until it’s light and fluffy.

Putting it All Together

• When ready to serve, take the chocolate pudding out of the freezer and scoop into two bowls or cups. Top with coconut cream and any other desired toppings (I used buckwheat groats as sprinkles).
• Enjoy!!

Quote of the Day:

Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway.

– Earl Nightingale

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)