Chocolate Avocado Pudding (Transitional Recipe)

We have decided to include some recipes on the site for those either transitioning off of GAPS or transitioning on.  We feel these recipes still embody the spirit of GAPS by focusing on real, nutrient-dense foods as ingredients, but with one or more ingredient that is not legal on the full diet. 

Chocolate Avocado Pudding

This delicious and creamy pudding works well as a snack, a breakfast, or even as frosting!

INGREDIENTS:

2 avocados (ripe but not over-ripe)
1/4 cup plus 2 T honey
1/4 cup plus 2 T cocoa or carob powder
3 T coconut oil, melted
1/2 tsp salt
1 tsp vanilla

METHOD:

Place all ingredients into a food processor and blend until smooth.  Taste and adjust flavors if needed.

NOTE:  The first time you make this, you may want to begin with just the 1/4 cup of honey and carob or cocoa and see how you like the flavor.  It is easy to add more of these ingredients later. 

Gianduia Torte

If you like Nutella, you will like this torte! I made this awhile ago, before I knew that Dr. Campbell-McBride had OK'd cocoa for more advanced GAPSters. I am sorry I don't have a photo, but I am so happy I can share the recipe with you now :)

Ingredients

2 cups Hazelnuts
1/4 cup Butter
1/2 cup honey
1/2 cup cocoa powder
1/4 cup filtered water
1/4 tsp. salt
2 Eggs
1 tsp. vanilla extract

Method

Preheat oven to 350 degrees F. Grease or butter an 8 or 9 inch round cake pan. Grind hazelnuts into a fine powder in a food processor. Melt butter and mix with honey in a medium-sized bowl. Add eggs, water and vanilla and beat until well-blended.

Pulse cocoa powder and salt into the ground hazelnuts. Gradually beat dry ingredients into wet ingredients.

Bake for 15-30 minutes until set. (Sorry I don't remember the exact time. When I make this again, I'll jot down the time and get a pic.)