Decadent Avocado Chocolate Pudding
This avocado chocolate pudding is silky, rich, and secretly nutrient-dense! No dairy, eggs, or refined sugar required.
Servings: 8 servings
Calories: 215kcal
Ingredients
- 3 ripe avocados pitted and scooped
- ⅓ cup non-dairy milk I used unsweetened vanilla almond milk
- ⅔ cup maple syrup
- Pinch of salt
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
Instructions
- Combine the avocados, non-dairy milk, maple syrup, vanilla, salt, and cocoa powder in the bowl of a food processor.
- Process until completely smooth, stopping to scrape down the sides as needed.
- Refrigerate until chilled (at least 30 minutes), then top with fresh raspberries, nuts, or whipped cream before serving, if desired.
Notes
- Use a good food processor. A high-quality one makes this noticeably smoother. I use my Cuisinart.
- A blender can work, but isn't guaranteed. I've never gotten quite the same texture in a high-powered blender.
- Serve it right away or chill it. It's thicker and more decadent after time in the fridge.
- Want it firmer? Add a tablespoon of arrowroot powder or cornstarch. Totally optional.
- Try it with orange extract. Start with ¼ teaspoon for a Terry's Chocolate Orange flavor.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 14mg | Potassium: 522mg | Fiber: 7g | Sugar: 17g | Vitamin A: 149IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg
