Chocolate Avocado Pudding with Super Seed Sprinkle and Candied Orange Crisps

Chocolate Avocado Pudding

Serves 6-8

1 1/2 cups Hemp milk (shake well)
1 cup golden Agave nectar
1 1/2 tablespoons organic extra-virgin coconut oil
4 medium avocados pitted, remove the avocado from the shell with a spoon
3/4 cup cacao powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure orange extract
1/2 teaspoon orange zest
1/2 teaspoon vanilla (read labels carefully for ingredients added)
Super Seed Sprinkle
Candied Orange Crisps

Place the Hemp milk, agave, coconut oil, avocados and orange zest in a blender on
high speed and blend until smooth. Add the cacao powder, salt, cinnamon, ginger,
orange extract and vanilla to the ingredients in the blender. Blend until the
pudding is smooth.

Refrigerate the pudding for 30 minutes prior to serving. Top with Super Seed
Sprinkle and Candied Orange Crisps.

Super Seed Sprinkle
Serves 6

1/4 cup shelled pistachios
1/4 cup unsalted shelled sunflower seeds
2 tablespoons sesame seeds
3 tablespoons Hemp seed
2 tablespoons pure maple syrup (read labels to make sure nothing has been added)
Pinch of sea salt

Heat a small pan over med-low heat. Add the pistachios and sunflower seeds to the
pan. Heat the nuts for 4 minutes or until the seeds are lightly golden, stirring
often with a wooden spoon.

Add the sesame seeds and heat about 1 minute, stirring. Add the Hemp seeds, maple
syrup, and pinch of sea salt, heat 1 more minute.

Have parchment paper ready on wire racks. Transfer the seed mixture to the
parchment paper. Cool completely. Store in a covered container. Great on ice cream!

Candied Orange Crisps
Preheat oven to 212 degrees

7 ounces of caster sugar (superfine sugar)
1 orange sliced
1 star anise
1 cup plus 2 tablespoons water

Place the sugar and water in a medium saucepan and bring the ingredients to a boil.

Add orange slices and star anise to the sugar water mixture. Cook on low heat for
20 minutes or until the syrup is glossy and oranges are translucent. Allow the
orange slices to cool in the pan.

Line a large cookie sheet with parchment paper. Place the candied orange slices on the parchment paper to dry out in a preheated 212 degree oven for 3 hours or more.

Remove the pan from the oven and place it on a wire rack. Cool the orange slices.
Break apart the orange slices until the resemble small chips.

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