Chocolate Pudding
This chocolate pudding is so easy to make and decadent enough that you will only need to eat one serving. Not only that, the creamy texture comes from avocados, so you get a heaping dose of skin nourishing Vitamin E with your sweet treat. This recipe works as a pudding, but is also easy to pipe into shapes, so I bet it would make a great alternative to buttercream frosting on your next birthday cake!
Ingredients:
4 (8 oz) ripe avocados, skins removed and pitted
1 tbsp vanilla extract
1 tsp salt
1 cup cocoa powder
3/4 cup maple syrup ( you can use 1 cup if you like it sweeter)
1/2 cup milk ( I used hazelnut, but I’m sure almond or coconut would work fine)
Directions:
Blend together the avocados, vanilla, and salt in a food processor until smooth and creamy. Add the cocoa powder and process until combined. Add the maple syrup and process until combined. Add the milk and process until combined. Spoon the pudding into 4 ramekins about 6 inches in diameter. Refrigerate for 1 hour. Serve cold.
Makes about 4 (one cup) servings.
- 4 (8 oz) ripe avocados, skins removed and pitted
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 cup cocoa powder
- ¾ cup maple syrup ( you can use 1 cup if you like it sweeter)
- ½ cup milk ( I used hazelnut, but I'm sure almond or coconut would work fine)
- Blend together the avocados, vanilla, and salt in a food processor until smooth and creamy. Add the cocoa powder and process until combined. Add the maple syrup and process until combined. Add the milk and process until combined.
- Spoon the pudding into 4 ramekins about 6 inches in diameter.
- Refrigerate for 1 hour. Serve cold.
