Chocolate Avocado Pudding
This pudding satisfies that rich chocolate craving. It has the mouthfeel and right amount of chocolate all while being heart healthy and plant-based. Most puddings are made with whole milk or heavy cream so replacing it with the avocado makes it heart healthy as avocado is a good source of healthy fats.
This is a great use for overly ripe avocados. Side note, you can also freeze your avocados before they brown if you are not going to use them.
This pudding is super quick to whip up after dinner, it’s ready in less than 10 minutes. I suggest making this and eating the day of versus storing in the fridge. I used my vitamix to whip this pudding, but I really think you could do it by hand with a spoon in a mixing bowl too. It just needs to be even.
Serves 3.
Makes three 4 oz. pudding cups. Scale up or down depending on how many avocados you have.
Ingredients
3 ripe Hass avocados (mine were very small)
1/2 cup of milk of choice (I used oat milk since it’s what I had on hand)
4 Tbsp high quality unsweetened cocoa powder
2 Tbsp maple syrup (add more if you like it sweeter. This one is just a touch sweet.)
1 Tbsp vanilla extract
sprinkle of pink sea salt (nothing special about pink salt really - I use it since it has more flavor as a great finishing salt!)
Directions
Combine all ingredients in a blender and blend until smooth.
Serve into ramekins or jar of choice. I topped with a raspberry as it kind of looks like a heart for Valentine’s Day. Also, raspberries and chocoalte are *chef’s kiss.*
