Chocolate Pudding

Chocolate Pudding

⅓ cup canned full-fat coconut milk

¼ cup raw cacao (or cocoa powder)

2 large avocados

2 teaspoons vanilla extract

pinch of sea salt

I use just a little maple syrup or honey to sweeten

  1. In the food processor or high speed blender, add the coconut milk and cacao. Blend until smooth, creamy and the cacao is fully mixed in.
  2. Remove the pits and scoop out the flesh from the avocado and add it to the processor or blender. Add the remaining ingredients. Blend until smooth and creamy, stopping as needed to scrape down the sides.
  3. Taste the pudding and adjust the ingredients as needed. Add more sweetener to your liking. If you want a richer deeper chocolate flavor, add more cacao. If you want it a tad thinner, add more coconut milk. Do note, the pudding will thicken up as it cools in the refrigerator.
  4. Divide evenly among 2 to 4 serving dishes. You can serve immediately or place into the fridge to chill for at least 30 minutes to thicken up a bit more.
  5. Store in an airtight container in the fridge for up to three days.

Natalie