This chocolate avocado pudding will make your chocolate dreams come true. It’s decadent, rich, and heavenly. I recently made it for New Year’s Eve after having mushroom alfredo pasta. The whole meal was one to remember. While you can absolutely use cacao powder, I use carob powder in place of it. Carob delivers the chocolate flavor I’m after (when paired with the right ingredients), but without the caffeine. This is especially nice when you are having it at night.
Chocolate Avocado Pudding
If you have a wide Vitamix base you probably have to multiply this by two. You can store any remainder in an airtight jar for up to 3 days in the fridge.
Ingredients
2 ripe avocados, pitted
2/3 cup almond milk, homemade or clean store-bought
2 TBSP maple syrup
4 TBSP carob powder or 3 TBSP CACAO
1/4 tsp cinnamon
1 tsp vanilla extract
Method
Add everything to a blender. Blend, scape down with a spatula as needed, and blend again until well combined. ENJOY! Can be eaten right away or stored in an air-tight container in the fridge for 3 days.
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Chocolate Avocado Pudding
Ingredients
Method
- Add everything to a blender. Blend, scape down with a spatula as needed, and blend again until well combined. ENJOY! Can be eaten right away or stored in an air-tight container in the fridge for 3 days.
Notes
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