Chocolate Avocado Pudding
Introducing a guilt-free dessert your entire family will love. Eat your heart out, Bill Cosby! This 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, at my house, it didn't last long enough to need a shelf life, but that's besides 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 speeding its way across the Internet or in your favorite r raw food cookbook, but they aren't mine. I've spent some time in the kitchen, changing, tweaking, adding, subtracting ingredients to find a scrumptious balance of lightly sweet and creamy chocolate that I think it just perfect. The secret to making this recipe even better is letting it cool in the refrigerator at least an hour before eating it. Yes, it's going to be hard not to eat right away, but I promise it will be totally worth your wait! Enjoy!
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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 the 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 the mixture is smooth and creamy.
- Pour the pudding into a bowl and refrigerate at least 30 minutes before serving.
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