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Chocolate-Avocado Pudding

  • 2 large RIPE avocados (about 2 cups)
  • 6 tbsp unsweetened raw cocoa powder
  • 5 tbsp pure maple syrup
  • 1/4 cup to 1/2 cup water, milk, almond milk, coconut milk or soy milk
  • 1 tsp vanilla
  • Pinch fine sea salt

Place all ingredients into the bowl of a food processor and whirl until perfectly smooth. You may need to add a bit more liquid if pudding is too thick. Taste and add more maple syrup if desired. Pudding is ready to eat immediately but tastes best COLD. (Chilling really makes the difference) May be stored up for to 24 hours in refrigerator.

Makes 4 servings.

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