This chilled chocolate pudding is decadent and silky smooth and very creamy. it’s also made with... avocados. (i promise you can’t taste the avocados!) because of this stealthy ingredient it’s packed with good fats, nutrients, and fiber, which is more than you can ask for in a dessert. layered here with coconut whipped cream and topped with cacao nibs, rose petals, and raspberries
chocolate avocado pudding
* 2 medium-large ripe avocados
* 1/4 cup almond or other non-dairy milk
* 1/2 cup cacao powder
* 1/4 cup maple syrup
* 2 tsp vanilla extract
* 1/8 tsp sea salt
* optional: 1/4 cup dark chocolate chips, melted in a microwave or over the stove (if you want a more mousse-like texture. truly unreal)
* toppings: raspberries, cacao nibs and rose petals from @suncorefoods
scoop avocado flesh into a food processor with all other ingredients. blend until the pudding is smooth and creamy, scraping down the sides as needed. taste and adjust, adding more cacao powder or maple syrup as needed. chill for a few hours before serving (or use avocados pre-chilled in the fridge).
to make coconut whipped cream, place can of coconut cream/milk in the refrigerator for several hours until cold. open can and scoop out the hardened coconut cream (save leftover coconut water to use in smoothies). using a hand mixer, beat coconut cream for one minute, then add in 2 tbsp maple syrup or sugar and 1 tsp vanilla extract and beat for an additional minute until thick and fluffy.
95 2,537 May 2019