If you were in my kitchen right now, you’d see something pretty typical.

A beautiful milk glass pedestal dish piled high with a mound of avocados.

I have a serious thing for avocados, which is why I always have them on hand. I add them to my tacos, slather them on my toast and blend them into my smoothies. Sometimes I use them to make a creamy pasta sauce, other times my hubby will whip up a quick batch of his delicious guacamole at a moments notice. Swoon.

I love avocados.

I also love chocolate.

Which leads me to my creamy, chocolate-y, luscious…Chocolate Avocado Pudding.

Chocolate Avocado Pudding

This pudding is rich, decadent and delicious. Best part? It’s healthy!

Avocados bring loads of fiber, vitamins, minerals and heart-healthy fats to this dessert. And good quality, raw dark chocolate, with at least 70 percent cacao (or cocoa, which is roasted and ground cacao) is a superfood — packed with both antioxidants and flavonoids. Several studies show that a one-ounce serving of dark chocolate every day can reduce stress, improve mood, boost memory and combat cravings…as if we needed another reason. 😉

Chocolate Avocado Pudding

Chocolate avocado pudding is a simple, all natural dessert that you can feel good about eating and sharing with others. It’s a vegan, gluten-free treat that’s sure to satisfy everyone’s sweet tooth.

Chocolate Avocado Pudding

Chocolate Avocado Pudding

INGREDIENTS

  • 2 avocados, pitted and peeled
  • 1 cup of almond milk (or any other nut milk)
  • ¾ cup of cacao powder, or high quality cocoa powder
  • ¾ cup of maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • pinch of sea salt

Topping Ideas:

  • Slices of fresh fruit or berries
  • Finely chopped nuts (I love cashews and hazelnuts)
  • Shredded coconut
  • Cacao nibs

DIRECTIONS

  1. Combine all ingredients in a high-speed blender or food processor and blend until smooth.
  2. Transfer the mixture into small bowls or ramekins and refrigerate for 10-15 minutes or until ready to serve.

If you like a thicker pudding you can use less milk or add half of a ripe banana. To thin it down, just add more nut milk.

For best taste and consistency, keep this pudding covered and refrigerated and eat within a day of making.

Enjoy!

xo,

Vicki