Recipe Details
- Type: Dessert, Snack
- Difficulty: Easy
- Culture: American
- Allergens: Tree Nuts, Soy
- Diet: Gluten-Free
- Prep Time: 20 minutes
- Yield: 6 servings
Source: Amy Kelley
Chocolate Avocado Pudding
Ingredients
- 4 very ripe avocados
- 1/4 cup milk of choice
- 1 1/2 cup unsweetened cocoa powder
- 3/4 cup of natural liquid sweetener (honey or maple syrup)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Note: Silken tofu can also be used in place of the avocados.
Directions
- Cut avocado in half. Remove the avocado pit. Scoop the avocado into your blender.
- Place all the ingredients in a food processor or blender and blend until smooth.
- You may need to stop blending periodically to scrape down the sides of the blender to ensure it is fully combined.
- Taste and adjust to your preference.
- Spoon the pudding into small cups or ramekins.
- Chill the pudding for at least 30 minutes to an hour in the refrigerator.
- Optional: Serve with fresh mint or berries.
Tip: Transfer pudding to a zipper storage bag. Cut off one bottom corner of the bag. Squeeze the bag to pipe the pudding into the small cups.
Nutrition Facts
Serving size: 1 pudding cup | Calories: 180 kcal (% DV = % Daily Value) | Fat: 11g (14% DV) | Saturated Fat: 2g (10% DV) | Cholesterol: 0mg (0% DV) | Sodium: 130mg (6% DV) | Carbohydrates: 22g (8% DV) | Fiber: 7g (25% DV) | Sugars: 13g (26% DV) | Protein: 3g (6% DV)
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