¼ 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.
Recipe by Pamela Salzman at https://pamelasalzman.com/avocado-chocolate-pudding-recipe/