You’ll never taste the avocados when spiked with rich cocoa powder. Some people don’t like the taste of honey and find agave nectar or maple syrup a little more neutral in taste. The addition of coconut oil to this raw, vegan pudding will round out the flavors. Note that the pudding will solidify if you refrigerate it (coconut oil liquefies at 75 degrees). For extra flavor, sprinkle orange zest or coconut on top. Serve with ripe berries and/or coconut cream
Avocado Chocolate Pudding
Equipment
- Food Processor
- Spoon
Ingredients
- 2 large ripe Hass avocados cut in half and flesh scooped out—about 1.25 cups total
- ¼ cup coconut oil melted
- 4-6 Tbsp dark cocoa powder
- ½ cup real maple syrup
- 1/8 tsp pinch of salt
- 2 tsp vanilla extract
Level Ups (Optional)
- Garnish with fresh berries and/or sliced bananas
- Add more fiber and healthy fats with a sprinkling of chopped nuts or hemp seeds
- Make it spicy with the addition of ½ tsp cinnamon and 1/8 tsp cayenne pepper
- Make it chocolate-mint flavor with the addition of ½ tsp mint extract
Substitutes (Optional)
- Substitute agave nectar or honey for the maple syrup
- If seeking low sugar use 8-12 drops liquid Stevia + 1/3 cup canned full fat coconut milk
Instructions
- In a food processor, pulse together the avocado and melted coconut oil.
- Add in the cocoa powder, maple syrup, salt and vanilla and process until smooth
- Chill for at least 30 minutes so that the pudding has a truffle-like consistency because the coconut oil will solidify as it chills
Notes
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