Chocolate Avo Pudding
Ingredients
1 avocado medium sized, ripe
3 Tablespoons unsweetened cocoa powder
3 Tablespoons maple syrup or honey
5 Tablespoons non-dairy milk
pistachios or other nut for topping optional
Option:
1 1/2 ripe avocados
1 large ripe banana
1/2 cup unsweetened cocoa or cacao powder
1/2 cup salted creamy or crunchy peanut butter (plus more for topping)
~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
Coconut Whipped Cream (for topping // optional // but recommended)
Instructions
Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
Divide between 6 small serving glasses (as original recipe is written), cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.
Before serving, top with coconut whipped cream and drizzle of salted peanut butter.
Leftovers will keep in the fridge up to a few days, though best when fresh.
Variation
2 ripe avocados, pitted and the flesh scooped out
â…“ cup coconut milk
¼ cup maple syrup
Small handful spinach
3 Tbsp raw cacao powder
2 dates (chopped and pits removed)
1 tsp vanilla extract
â…› tsp cinnamon
Pinch nutmeg
Pinch sea salt
1 ½ Tbsp chia seeds
Optional: 1 tsp of calming Reishi or Ashwagandha powder
Toppings: chopped pistachios, cacao nibs, a little square of your favourite chocolate bar, extra salt or cinnamon
Instructions
Place all the ingredients into a food processor, except for the chia seeds, and blend until everything is fully combined.
6 ounces pitted cherries, thawed if frozen
2 medium-sized avocados, pitted and peeled (about 200 g)
1/2 cup (168 g) honey
1/2 cup (4 fluid ounces) total strong brewed decaf coffee with a splash (or more) of heavy cream, plus more if necessary to blend
1/4 cup (20 g) unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 ounces dark chocolate, melted
DIRECTIONS
In a blender, place the cherries, avocados, honey, cream and coffee, cocoa powder, vanilla, and melted chocolate. Cover and blend for about 1 minute or until the mixture begins to move smoothly through the blender. Stop and scrape down the sides of the blender and add a bit more cream by the teaspoonful as necessary to keep the mixture moving. Blend on high speed until as smooth and uniform as possible. The mixture will be thick but soft.
Divide the mixture evenly among 6 to 8 popsicle molds, depending upon size. Shake back and forth into an even layer, and place popsicle sticks in the appropriate places. Place on a rimmed baking sheet and into the freezer for freeze until firm, at least 6 hours. Unmold and serve immediately. Wrap leftover popsicles individually with freezer-safe wrap, and return to the freezer until ready to serve.
Alternatively, divide the mixture among 6 small containers with lids, cover, and refrigerate until chilled to your liking. It will thicken slightly when chilled but will be quite thick when just blended as well.
