Cinnamon Vanilla Avocado Pudding

Cinnamon Vanilla Avocado Pudding:

INGREDIENTS:

1 cup unsweetened almond milk

2 ripe avocados, peeled and pitted

1/2 cup plus 2 droppers of vanilla SweetLeaf Stevia

2 teaspoons vanilla extract

1/4 teaspoon almond extract (I didn’t add this)

1/4 teaspoon ground cinnamon

Pinch of sea salt

berries, for garnish

DIRECTIONS:

1. Put the almond milk, avocados, stevia, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula. 2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours. 3. To serve, top each pudding with fresh berries or shaved almonds.

~Note: best to use ripe avocados and eaten immediately