Fun fact about me: I absolutely love chocolate. But I’m not going to lie, I was a bit skeptical of this recipe when I first found it because I thought that chocolate mixed with mushed up avocado sounded… well… gross. But since I’m a don’t knock it ’til you try it kinda gal, I decided to give it a go. And boy, was I glad that I did. Not only was this recipe stupid simple to prepare (literally all you need is a food processor) but it’s absolutely delicious. If I hadn’t blended up the avocados myself, I would have never known that they were in it. This pudding is rich, chocolaty and doesn’t at all taste like guacamole.
The recipe says it makes 4, but I would recommend dividing it into 5 or 6 servings because it’s pretty rich. Even for me, and that’s saying a lot.
I’m going to leave you with a little story…
When I prepared this dish, I did it in secret so that my family didn’t know what was in it. All they knew was that I made chocolate pudding. BEST-MOM-EVER, right?… 😛 Anyways, as soon as I served this chocolate avocado pudding to my boys, they hoovered it up. Exclaiming (with delight) how delicious it was.
Then things went sideways.
I made them guess what was in it. When I told them, I quickly went from ‘Mom of The Year’ to a ‘Mad Scientist’ who played a terrible trick on her kids.
The moral of the story is this: don’t tell your kids what’s in it. Some things are better left unsaid. 😉
Hope you enjoy it!
Chocolate Avocado Pudding
Makes 4-6 servings, depending on how rich you like your dessert
2 large ripe avocados
6tbsp unsweetened raw cocoa powder
5tbsp maple syrup
1/2-1/3c water, milk, almond milk, coconut milk or soy milk
pinch of sea salt
Place all ingredients into a food processor and mix until smooth. You may need to add a bit more liquid if pudding is too thick. Taste and add more maple syrup if desired. Pudding is ready to eat immediately but tastes best chilled.
May be stored for up to 24 hours in refrigerator.
*Note: This would be great topped with fresh berries or bananas.
Based on 4 servings