Avocado Chocolate Pudding
Serves: 4
  • 2 ripe avocados
  • ¼ cup raw cacao powder
  • 7 Tablespoons pure maple syrup
  • 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
  1. 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.
  2. Lasts for up to 5 days in the refrigerator.
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/