I am introducing a guilt-free dessert your entire family will love. Eat your heart out, Bill Cosby! This dessert isn’t your childhood chocolate pudding filled with artificial ingredients and jam-packed with preservatives. Yikes!
Why do you think that creamy treat we all loved as kids have such a long shelf life? Actually, when I was a kid, it didn’t last long enough to need a shelf life, but that’s beside the point. Well thankfully things have changed, and I’m here to tell you, so has pudding!
By now you may have seen a dozen different versions of the avocado chocolate pudding trend on the internet or in your favorite raw food cookbook, but they aren’t mine. I’ve spent some time in the kitchen, changing, tweaking, adding, and subtracting ingredients to find a scrumptious balance of lightly sweet and creamy chocolate that I think it just perfect for a dairy-free dessert.
The secret to making this recipe even better is letting it chill in the refrigerator for at least 30 minutes to set before eating it. Yes, I’ll admit, it may be hard not to eat right away, but I promise it will be worth your wait!
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| Prep Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 2 medium ripe avocados use flesh only
- 1/2 cup organic coconut milk I recommend Trader Joe's brand
- 1/4 cup raw honey or agave nectar
- 1/3 cup organic cocoa powder
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
Ingredients
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- Place avocados, coconut milk, honey or agave nectar, cocoa powder, vanilla extract, and salt into a blender or food processor. Blend on high 30 seconds or until mixture is smooth and creamy.
- Pour pudding into a bowl and refrigerate at least 30 minutes or until ready to serve.
Recipe Notes:
- After dividing mousse into serving dishes, top with favorite fruits, nuts, or whipped cream and enjoy!
- Try a new twist on the chocolate flavor by adding 1/2 teaspoon orange, almond, or cherry extract to the pudding as it is being blended.
Recipe by Lisa Soldo-Johnson of www.culinarybutterfly.com