Avocadao Chocolate Pudding
This pudding is my go-to whenever I accidentally buy too many avocados. You know the panic that sets in when you realize that all of your avocados are ripe rightthissecond and you need to do something with them TODAY?? That's why you need this recipe. (One can only eat so much avocado toast in a day.) It's kind of great when that happens, though, because I love having this pudding around as a fun dessert. It's full of healthy fats and fibre, so it's really quite filling and rich. Not to mention extremely nutrient dense, which is my goal for every recipe. Serve it with berries for extra antioxidants, or bananas and peanut butter for a really decadent treat. In the photo I topped it with coconut butter and cacao nibs, which was delicious as well. It will keep in the fridge for 2-3 days.
Avocado Chocolate Pudding (Makes ~4 servings)
2 ripe avocados
4-6 large medjool dates
3 tbsp cacao powder (or regular unsweetened cocoa powder)
1.5 cup almond/cashew/coconut milk (or 1 400ml can of lite coconut milk)
1/2 tsp vanilla extract
1/4 tsp sea salt
1 tbsp honey/maple syrup (optional)
2 tbsp chia seeds (optional)
Pit the avocados and scrape out the flesh into a blender (or food processor).
Pit the dates and add to blender.
Add cacao powder, vanilla, salt and milk of choice.
Blend on medium speed, adding more milk as needed until you've reached a pudding-like consistency. Taste for sweetness before removing from blender. If you need to, add 1 tbsp maple syrup or honey and blend again.
Once desired sweetness is achieved, remove from blender and put into a large bowl or container. If you want to incorporate chia seeds, add them to the mixture and stir to combine. Let the pudding chill in the fridge for 30-60 minutes for tastiest results.
Sprinkle each portion with your choice of toppings and enjoy!!