Avocado Chocolate Pudding
The key to using avocado in an avocado chocolate pudding is to make sure you completely purée it, so that there are no undesirable lumps in your pudding
Ingredients
- 2 large ripe avocados, halved and pitted
- 1 cup canned full-fat coconut milk, shaken or stirred
- 1/2 cup cocoa powder
- 1/3 cup honey or pure maple syrup, plus more to taste
- 2 teaspoons vanilla extract
- 1 teaspoon instant coffee powder
- 1/4 teaspoon sea salt
Instructions
- Using a spoon, scoop the avocados from the peel and plop them in a blender or food processor. [Editor’s Note: If you own a Vitamix, this would be a swell time to use it.] Add the coconut milk, cocoa powder, honey or maple syrup, vanilla extract, coffee powder, and sea salt and process until completely smooth, scraping down the sides of the bowl as needed. You want to keep processing until there are no little green blobs of avocado. This will probably take about 2 minutes. Taste and, if desired, add more honey or maple syrup and process again to combine. If desired, press the pudding through a fine-mesh strainer.
- Transfer the pudding to a serving dish, cover with plastic wrap, and refrigerate for at least 1 hour and up to 3 days. (Note that, unlike contrary to most other puddings, it’s not necessary to press the plastic wrap directly against the surface to prevent a skin from forming.)
- Stir the pudding and serve.
Nutrition
Serving: 1(1/2-cup) serving | Calories: 188kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 82mg | Fiber: 5g | Sugar: 9g