Vintage chocolate chip cookies
A simple chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit
Chocolate, peanut butter & avocado pudding
Serves 4
Easy
Prep:
no cook
Avocado's neutral flavour and creamy texture makes it a wonderful substitute for dairy in desserts or smoothies. These little pots will keep for a few days in the fridge - a great make-ahead dessert!
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- 2 large, ripe avocadoshalved and stoned
- 1 large bananachopped
- 5 soft prunes
- 6 tbsp unsweetened almond milkor coconut milk
- 2 tbsp smooth peanut butter(unsweetened, if possible)
- 3 tbsp cacao powder(or good quality cocoa powder)
- 100g coconut milk yogurt(such as CoYo)
- 2 tsp maple syrup or honey
- dark chocolate(80% cocoa, if possible), to decorate
Nutrition: per serving
- kcal394
- fat30g
- saturates10g
- carbs19g
- sugars14g
- fibre8g
- protein6g
- salt0.1g
Method
step 1
Scoop the avocado flesh into a food processor. Add the chopped banana, prunes, almond or coconut milk, smooth peanut butter and cacao powder. Blend until smooth, adding a little more milk if the blade gets stuck. Scrape down the sides once or twice and blend again.
step 2
Divide the mixture between 4 small glasses. Mix the coconut yogurt with the maple syrup or honey and top each pudding with a generous dollop. Finely grate a little dark chocolate over the top and chill for at least 1 hr.
