Solberry Seabuckthorn Silken Surrender

• 1/2 avocado
• 1/2 cup coconut cream or milk
• 2 tbsp. pure cocoa
• 2 tbsp. maple syrup
• 1/2 tsp. vanilla bean
• 1/4 cup Solberry seabuckthorn puree 1/4 cup tart cherries (optional)
• 1 tbsp. chia seed (optional)

Put a can or tetra pack with  coconut milk in the fridge.
In a blender mix avocado until smooth, add cocoa, maple syrup and vanilla and blend again.
Transfer into a mason jar and stir in the chia seeds, if you wish.
Open the can of refrigerated coconut milk, skim the top, it would be almost solid consistency, (leave the coconut water for later to make smoothies).Whip the coconut cream for 3-4 min until thickened. I prefer coconut cream from tetra pack, it take longer to whip.
In a serving dish, place half of the chocolate pudding, layer with Solberry, whipped coconut cream. Top with cherries (optional). Repeat the layering.
To garnish, shave a bit of dark chocolate or cocoa, vanilla bean, drizzle with Solberry.