Chocolate Avocado Pudding

By garciamoss

Ingredients

• For topping:
• 4 ripe avocados
• 1/4 cup light coconut milk
• 4 tablespoons unsweetened dark cocoa powder
• 3 tablespoons honey
• 2 ounces of dark chocolate (72% or higher), melted
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• whipped cream, coconut whipped cream, sprinkles, cocoa nibs

Details

Adapted from howsweeteats.com

Preparation

Step 1

Remove avocados from the skin (and pit) and place in a food processor. Blend until combined and creamy. Add in all remaining ingredients, blending until pureed, scraping down the sides when needed to combine. Taste and season/sweetened additionally if desired. Blend for a good 1-2 minutes until completely creamy, then serve with desired toppings.

Note: I have kept this in the fridge for about 24 hours successfully, just make sure to immediately place it in a seal tight container. If you would like a smaller serving, I'd suggest cutting the recipe in half.