Triple Layer Avocado Banana Carob Pudding

Triple Layer Avocado Banana Carob Pudding

Makes 1 large serving or 2 small servings

Ingredients

• 1.5 frozen small bananas
• Half a ripe avocado
• 1/4 cup + 1-2 tbsp non-dairy coconut milk beverage (or almond milk)
• 1 tbsp + 1/2 tsp agave nectar
• 1/2 tbsp carob powder
• 1 tbsp fresh lemon juice
• 1/4 tsp coconut extract (optional)
• 1/2 tbsp peanut butter
• Shredded coconut and cacao nibs for topping

Instructions

1. Place 1 small frozen banana and the avocado in a food processor. Add ¼ cup coconut milk and 1 tbsp agave and process until all chunks are broken down and mixture is smooth.
2. Divide mixture evenly into two small bowls.  Add carob powder to one bowl and whisk until incorporated. Add lemon juice and coconut extract to the other bowl and stir to mix. Place both bowls in the fridge while you prepare the other layer.
3. Rinse out the food processor and place the other half frozen banana in the small bowl of the food processor. Add 1-2 tbsp coconut milk beverage, 1/2 tsp agave and 1/2 tbsp peanut butter and process until smooth.  Place in the freezer to chill.
4. When ready to serve, layer each of the three mixtures into a parfait glass or bowl (I put the carob on the bottom, the banana in the middle, and the avocado-lemon on top).  Sprinkle with shredded coconut and cacao nibs if desired.  Serve cold.

Source: vanilla-and-spice