American•healthy
Avocado Chocolate Pudding
This avocado chocolate pudding is so rich and creamy. No one will ever guess that it's made with avocado instead of dairy.
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup mashed avocado
- ¼ cup unsweetened almond milk
- 2 ½ Tablespoons cocoa or cacao powder
- ¼ cup maple syrup or other liquid sweetener like honey or brown rice syrup*
- ½ teaspoon vanilla
- dark chocolate shavings (chocolate chips or cacao nibs, for topping)
- coconut whipped cream (raspberries and mint leaves (optional))
Instructions
- 1
Blend: Using a food processor or high power blender, combine avocado, almond milk, cocoa powder, sweetener and vanilla. Blend until the mixture is smooth. Taste and add more sweetener, if necessary.
- 2
Chill: Put in refrigerator until it is cold. Top with dark chocolate shavings, chocolate chips or cacao nibs. To make it extra fancy, add a little whipped cream, raspberries and a sprig of mint.
- 3
Store: Store leftover avocado pudding in an airtight container in the fridge for 1-2 days. I don't recommend freezing it!