pb + chocolate pudding parfaits

May flew by, it is hard to believe the start of a new month begins this weekend. With the start of this upcoming month comes warmer weather, growing gardens and lazy weekends (keeping my fingers crossed for all three!). June also kicks off the start of summer farmers markets, lake swimming & finalizing summer plans. I for one am looking forward to this summer- my garden has been started, the seedlings that have been babied throughout the cold early spring months are almost ready to make their garden debut . I am especially ready for the kitchen inspiration summer brings. Truthfully, inspiration has been hard to find these last few months - rather motivation, my focus has been on the garden and all things to do with the outside. 

As of late with all my time being spent outside in the garden, quick and easy has become the trend. Let me tell you my friends, when you are looking for a quick and easy snack that doesn't heat up the house these totally get the job done- personally I always have a can of coconut milk in the fridge at the ready. If you don't, no worries you can easily use soyatoo or mimi creme to make the peanut butter layer. You also will always find a minimum of  two avocados on my counter, sometimes a little over ripe- over ripe avocados work brilliantly in this pudding as do perfectly ripe ones.

When making pudding parfaits crumbled cookies are a must- I wouldn't skip this if I were you. Select your favorite cookie, crumble and eat. Nutter Butters or homemade peanut butter cookies would rock! If you are feeding a crowd or want a smaller portion feel free to skip the individual glasses and simply serve in small bowls topped with a dollop of peanut butter & crumbled cookies.

Once made and assembled the Parfaits will keep for at least 3 days - not sure if they will keep any longer as they only lasted that long in our house. Definitely Summer BBQ worthy, layer in mini shooters/shot glasses for a fun easy to eat sweet treat that can be made a few days in advance. If making ahead I would recommend waiting to top with the cookies just before serving.

Do you have a quick and easy summer treat?

Anyone else lacking motivation and inspiration on the kitchen lately?

PB & Chocolate Pudding Parfaits
makes 3 parfaits

you will need

for the peanut butter whipped cream *

1 can full fat organic coconut milk, chilled overnight

2 tbsp vegan powdered sugar (optional)

1 tsp pure vanilla extract

1 tbsp peanut butter

for the chocolate pudding

 2 ripe organic avocados

2/3 cup Grade B Pure NH Maple Syrup

1/2 cup almond milk/hemp/flax (any non dairy milk)

1/2 cup raw cacao

crunchy cookies crushed for garnish

assembly: 
The night before, place cans of coconut milk in the fridge & the beaters and mixing bowl in the freezer that you will use for the coconut whipped cream.*Mimi Creme or Soyatoo can be used , just mix with peanut butter

To make the Avocado Chocolate Pudding

Ina food processor add all ingredients and process until very smooth and creamy - about 3 minutes. Scrape sides down about half way through if needed.  

To make the Coconut Whipped Cream

Very carefully, remove the can of coconut milk from the fridge and open. You will notice that all the solid cream has risen to the top and the "coconut milk" has fallen to the bottom. With a spoon, very carefully scoop out the cream, careful not to take on any coconut "milk" when scooping out the cream. Place the cream in the mixing bowl that was in the freezer and whip on high with a stand or hand mixer with the attachment (whisk beaters) from the freezer. The cream will magically transform into whipped coconut cream in about 2-4 minutes (scrape down sides if needed). Once you have reached the consistency of whipped cream, turn off the mixer and add in the powdered sugar (if using), the vanilla extract & peanut butter.

 Whip an additional minute. 

Starting with a pudding layer alternating with peanut butter whipped cream - layer in a small juice glass (2 layers of each) top with crushed cookies or chopped peanuts.

enjoy!

Can be eaten immediately or stored in the fridge until ready to enjoy!