To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.

**See notes above recipe regarding the correct rose water to use.

***Add the spinach in at the end if you want to adjust the color if your pistachios are not very vibrant — I did not need to add any to the pudding in the pictures, but I had some gorgeous-looking pistachios to work with. Can also throw them in if you love spinach, of course.

****Storage: Because this recipe uses avocado, it’ll tend to brown up after a day or so out of the freezer (even if kept refrigerated). To avoid that, I recommend keeping the pudding frozen until ready to consume and take it out of the freezer and let sit at room temp for a bit to let it thaw out a little.