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Leslie Myers

Avocado Chocolate Pudding

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe Hass avocados cut in half and flesh scooped out—about 1.25 cups total
  • ¼ cup coconut oil melted
  • 4-6 Tbsp dark cocoa powder
  • ½ cup real maple syrup
  • 1/8 tsp pinch of salt
  • 2 tsp vanilla extract
  • Level Ups (Optional)
  • Garnish with fresh berries and/or sliced bananas
  • Add more fiber and healthy fats with a sprinkling of chopped nuts or hemp seeds
  • Make it spicy with the addition of ½ tsp cinnamon and 1/8 tsp cayenne pepper
  • Make it chocolate-mint flavor with the addition of ½ tsp mint extract
  • Substitutes (Optional)
  • Substitute agave nectar or honey for the maple syrup
  • If seeking low sugar use 8-12 drops liquid Stevia + 1/3 cup canned full fat coconut milk

Equipment

  • Food Processor
  • Chef's Knife
  • Cutting Board
  • Spoon
  • Rubber Spatula

Method
 

  1. In a food processor, pulse together the avocado and melted coconut oil.
  2. Add in the cocoa powder, maple syrup, salt and vanilla and process until smooth
  3. Chill for at least 30 minutes so that the pudding has a truffle-like consistency because the coconut oil will solidify as it chills

Notes