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)
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.
Recipe by Shaped By Sherri at https://shapedbysherri.com/chocolate-pudding/