Dairy-Free Chocolate Pudding

I can’t attribute this recipe to any particular person. I got it from a classmate, then made my own changes, so it’s anyone’s guess who’s recipe it really is. All I know is that it is super good and if you don’t tell people that the base for it is avocados they’ll never know.

Makes: 6 – 1/4 cup servings

2 ripe avocados
1/2 cup cocoa – the best you can find. I like a mixture of regular and dark
2 Tbs vanilla
1/4 tsp salt
1/4 cup honey – you can add more if you want it sweeter
1/4 – 1/3 cup water

1. In a food processor, add avocado flesh, cocoa, vanilla, salt, and honey.
2.Blend until creamy and no green of the avocado is visible – scrape down sides as necessary.
3. Add 1/4 cup water and pulse to combine. Add more water depending on how thick or thin you would like your pudding. It will thicken if you refrigerate it.
4. Serve immediately or refrigerate for up to 3 days.

NOTE: I like to serve this pudding at room temperature with chopped nuts and/or fresh berries.
Also, don’t eat this all in one sitting by yourself. I know that might sound ridiculous. But it’s so good you could. But that’s a lot of avocado and it might not set well in the long run.



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