Chocolate Chia Avocado Pudding
A delicious guilt-free, dessert that's both simple to make and fun to enjoy!
Servings: 2
Equipment
- Food processor or blender
Ingredients
- 1 Ripe avocado
- 2 tbsp Chia seeds (can be omitted if desired, see notes)
- 2 tbsp Pure maple syrup
- 1/4 c Unsweetened coconut milk (full fat) (can also use heavy cream, half & half, or whole milk instead)
- 2 tbsp Cacao powder (can substitute cocoa powder)
- 1/2 tsp Pure vanilla extract
- Pinch Salt or more to taste
Optional Toppings
- Nuts (chopped walnuts, almonds, pistachios, etc.)
- Unsweetened coconut flakes
- Fresh berries
Instructions
- Slice the avocado in half and discard the pits. Carefully, use your knife to draw slices through the flesh to create a grid of chunks (your knife should graze the avocado skin but not cut through it). Use a spoon to scoop out your avocado chunks into the bowl of a food processor or blender.
- Add the remaining ingredients.
- Blend your mixture until thick, fluffy and you can no longer see any green from the avocado.
- Scoop the pudding into a container and eat immediately or store in the fridge. Optionally top with unsweetened coconut flakes, fresh berries or banana slices or chopped nuts.
- Enjoy immediately or refrigerate for later. Pudding will thicken as it sits and the chia seeds absorb the liquid.
Notes
- Choosing ripe avocados – you can tell an avocado is ripe when you gently squeeze it in the palm of your hand and it has some give. Don’t apply too much pressure when checking for ripeness as you can inadvertently dent the fruit. An overripe avocado is typically very soft to the touch, has a dull sheen and may have large dimples in the skin.
- Chia seeds - you do not need to includey the chia seeds if you don't have them on hand. If you make this recipe without the seeds, start with 2 tablespoons of the coconut milk and add more until you get your desired texture and consistency, as the pudding will not thicken as much as when you incorporate the seeds.