Chocolate and Avocado Pudding

Chocolate and Avocado Pudding

One of the best things about this chocolate and avocado pudding is how well it molds after your dietary needs. It is dairy, gluten and egg free, making it already pretty versatile. If you are vegan, skip the honey. If you are Paleo, try raw honey or maple syrup to sweeten it.

chocolate avocado pudding

  • 4 very ripe avocados
  • 3 to 5 tbsp of unsweetened cocoa powder
  • ¼ cup of plain chocolate or vanilla non-dairy milk
  • 2 tsp of vanilla extract
  • ¼ cup of agave nectar, honey or maple syrup
  • 3 ounces of bittersweet chocolate
  • ¼ tsp of salt

Optional add-ins:

  • ¼ tsp of cinnamon
  • 1/8 tsp of dries hot pepper
  • 2 tbsp of coconut cream

Chocolate and Avocado Pudding

First of all, cut one avocado in half using a sharp knife. Take out the large pit using a spoon and then discard it. Scoop out the avocado flesh and then toss it into the food processor or blender. Be on the lookout for the hard tip at the stem end. That usually comes out when the avocado is ripe and it’s not edible. Repeat the process for all the avocados.

Secondly, pour the milk, vanilla, cocoa and salt into the food processor. Cover and blend for 40 seconds, until it’s combined with the avocado. Leave the mixture in the processor while you move on to melt the chocolate.

Melt the chocolate in a little bowl by placing it inside of the microwave in 20 second intervals. Give it a stir and then incorporate your favorite sweetener. Remove the cover of the processor and then pour in the melted chocolate. If you choose one or all of the additional ingredients, now is the time to also toss them into the blender.

Lastly, scoop out the pudding into a large bowl and adjust the ingredients as necessary. For a thicker pudding add more coconut cream, and to make it thinner, add more milk. Cover the bowl with plastic wrap and then chill for an hour before your chocolate and avocado pudding is ready for serving.


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