I made this avocado chocolate pudding on Instagram Live today and it took me 4 minutes to make.  Thank goodness all of you showed up and had a lot to chat about, otherwise it would have been the quickest IG live ever!  I joked that I should have included this recipe in “Quicker Than Quick“!

I tend to make this recipe when I have an avocado or two that no one will want to eat – a few bruises, a few brown spots.  But that doesn’t stop me from putting them to good use in this pudding.  No one will see the brown spots when they are camouflaged with cacao powder!

Speaking of cacao powder, we need to have a quick chat about the fact that so many cacao and chocolate products are testing high in lead.  Yikes.  I am well aware of this unfortunate situation because I myself have high levels of lead in my body due to decades of high tea and chocolate consumption.  I promised everyone on Instagram today that I would list the brands I know to be the best in terms of low lead (there is no cacao product that is lead-free):

Santa Barbara Chocolate  *  Terrasoul   *   Mountain Rose Herbs   *   Volupta  * Wildly Organic  * Viva Naturals

For more information about lead in chocolate and cacao products, you can start with this report and then email the manufacturer if the product is not listed in this study. Just click the contact button on the manufacturer’s website and ask them if their product has been tested for heavy metals and if so, would they kindly share the results.  Remember, you will not find a product that is heavy metal-free.  So that means you find the cleanest option and don’t eat it everyday or in large quantities.

This is truly a legit chocolate pudding.  As long as you blend up that avocado well (tip: it needs to be ripe), no one will know and you’ll have a high-quality snack with good fats and fiber (avocado has a good amount of fiber).  Warning: serve yourself a 1/4 of the amount and do not eat it from the food processor because you will finish the entire thing in 5 minutes and unless you’re a teenage boy, 2 avocados is probably a little too much! I have LOVED seeing your images from all your Quicker Than Quick creations! I am glad the book is coming at a good time for so many of you who are in need of a little extra help with quick recipes and tips.  If you have any questions about substitutions, just leave me a message on any blogpost, Facebook, or Instagram.  Keep tagging me in your photos. @pamelasalzman #quickerthanquick They make my day!

Avocado Chocolate Pudding

Pamela

5 from 3 votes

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Servings 4

Ingredients

  

1x2x3x

• 2 ripe avocados
• 1/4 cup raw cacao powder
• 7 Tablespoons pure maple syrup
• 1/4 cup unsweetened almond milk or milk of choice if you use sweetened non-dairy milk, cut back on the maple syrup
• Splash of pure vanilla extract I used Heilala cocoa vanilla in my IG live
• Pinch of sea salt

Instructions

 

• Blend all ingredients in a food processor or high-powered blender until smooth and creamy. Very nice topped with crunchy bits like toasted coconut or cacao nibs or granola; or juicy berries.
• Lasts for up to 5 days in the refrigerator.

Notes

You can do a Mexican chocolate version by adding a pinch of ground cinnamon and a pinch of cayenne.

Tried this recipe?Let us know how it was!