Chocolate Avocado Pudding

I’ll be honest with you… the thought of turning avocado into pudding scared me. To me, avocadoes are very bland tasting – but they do take on flavors of just about anything. What I do love about avocadoes is their nutrition – loaded with healthy fats – and they are rich and creamy.  By using the avocadoes as the base, it makes this pudding dairy-free but still rich and flavorful. You can also add a bit of almond or peanut butter for some extra flavor! Serve this with some fresh whipped coconut cream or some berries. My favorite use of this pudding is in my Vanilla Chocolate Pudding Pie.  Makes about 6 servings

vanilla chocolate pudding pie-2

4 avocadoes, peeled, pitted and pureed smooth
1/3 cup cocoa powder
1/2 cup coconut sugar
1 tsp vanilla
2 Tbsp palm shortening
1/2 cup almond butter (optional)

In a small saucepan, combine all ingredients over low heat. Stir until smooth and cook just for about 5 minutes to warm pudding. Remove from heat. Let pudding cool and stir vigorously until well combined. Store in refrigerator in a sealed container for about 8-10 days.

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