Tuesday, August 11, 2009

Deviled Mango Dressing & Chocolate Pudding

Deviled Mango Dressing by Kristen:

1/4 cup water
2 tablespoons olive oil
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
1 tablespoon vegan, organic white wine
1 mango, peeled, pitted, and chopped
2 dates, pitted
1 teaspoon garlic powder
1/4 teaspoon Himalayan crystal salt
1/8 teaspoon red Limo Pepper (or cayenne)

Blend everything together until smooth and creamy.

Some notes:
I only used 1-1/2 tablespoons of coconut oil as I found it was rich enough without the other half.
I also didn't use any wine in mine.
This dressing is incredible, it's so creamy and rich! Delicious!

Chocolate Pudding by ME!:

1 avocado
1 banana (save half for garnish)
Juice of 1/4 lemon
2 tablespoons agave (or to taste)
2 tablespoons raw cacao powder (or to taste)

Blend everything but 1/2 banana until well combined and smooth. Taste and adjust sweetness and chocolatiness to your own liking.
Slice remaining banana half and use as garnish.

Some Notes:
I really am not a big fan of avocado...actually this is the first recipe I've ever used it in...in my life so I wanted to make sure I couldn't taste it at all. I used a little bit of cacao to begin with and could still taste the avocado (which made me gag a little) so I added more. Then I realized that the only thing that could cut through the avocado taste was lemon juice. So make sure you don't forget the lemon! Other than that the recipe turned out creamy and refreshing (thanks to the lemon).

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