Chilled Chocolate Avocado Pudding
Ingredients
- 2 medium-large ripe avocados
- 1/4 cup almond or other non-dairy milk
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- optional 1/4 cup dark chocolate chips
- raspberries (for topping)
- cacao nibs (for topping)
- rose petals (for topping)
- 1 can coconut cream or milk (for whipped cream)
- 2 tbsp maple syrup or sugar (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
Preparation
Scoop avocado flesh into a food processor with all other ingredients. Blend until the pudding is smooth and creamy, scraping down the sides as needed. Taste and adjust, adding more cacao powder or maple syrup as needed. Chill for a few hours before serving or use avocados pre-chilled in the fridge.
To make coconut whipped cream, place can of coconut cream or milk in the refrigerator for several hours until cold. Open can and scoop out the hardened coconut cream, saving leftover coconut water for other uses. Using a hand mixer, beat coconut cream for one minute, then add 2 tbsp maple syrup or sugar and 1 tsp vanilla extract, and beat for an additional minute until thick and fluffy.
Layer the pudding with coconut whipped cream and top with raspberries, cacao nibs, and rose petals.
