Ingredients
2 ripe avocados, about 1 cup flesh
3 tablespoons unsweetened cocoa powder
2-3 tablespoons maple syrup, adjust to taste
1 teaspoon vanilla extract
¼ cup milk (dairy or non-dairy, optional)
Pinch of salt, to taste
Instructions
- Prep: Peel and pit the avocados. Cut the flesh into cubes for easier blending.
- Blend: Combine all ingredients (except milk, if using) in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Adjust Consistency (Optional): If the pudding is too thick, add milk a tablespoon at time until desired consistency is reached.
- Taste and Adjust: Taste the pudding and adjust sweetness with additional maple syrup or cocoa powder for a richer chocolate flavour. Add a pinch of salt to enhance overall taste.
- Chill: Transfer the pudding to serving dishes or an airtight container. Refrigerate for at least 30 minutes before serving.
Tips
- Use ripe avocados for the best texture and flavour. A ripe avocado will yield to gentle pressure when squeezed.
- For a richer flavour, use dark cocoa powder.
- Add a tablespoon of nut butter (almond, peanut, or cashew) for extra creaminess and protein.
- Top your pudding with fresh fruit slices, chopped nuts, shredded coconut, or a dollop of whipped cream for a decadent dessert.
- The pudding can be stored in an airtight container in the refrigerator for up to 2 days. However, the colour may darken slightly due to avocado oxidation.
Nutritional Information
Unfortunately, I couldn't find any nutritional information for this recipe. This is because the exact measurements can vary depending on the size of the avocados and how much milk you use.
Here is some general information about the ingredients used in this recipe:
- Avocados are a good source of healthy fats, fibre, and vitamins.
- Cocoa powder is a good source of antioxidants.
- Maple syrup is a natural sweetener, but it is still high in sugar.
- Milk is a good source of calcium and protein.
I hope this helps!
