Chocolate Avocado Pudding

Total Time:
30 min
Prep:
20 min
Inactive:
5 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 teaspoon instant espresso powder
  • 4 very ripe avocados, peeled and pitted
  • 1/3 cup honey
  • 3 tablespoons cocoa powder
  • 1 tablespoon almond or regular milk
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Chocolate shavings, for garnish
  • Fresh raspberries, for garnish
Directions

Bring a medium saucepan 1/3 full of water to a simmer over medium heat. Put the chocolate into a heatproof bowl, set it on the saucepan and turn off the heat. Let stand 5 minutes; stir the chocolate until smooth. Stir in the espresso powder. Cool to room temperature.

Put the avocados, honey, cocoa powder, almond milk, vanilla and salt in a food processor and pulse until coarsely mixed. Add the melted chocolate mixture and process until very smooth.

Spoon the mixture into 6 small dessert glasses and sprinkle chocolate shavings over the surface. Garnish with the raspberries.

The pudding can be served immediately or covered tightly (without garnishes) and refrigerated for up to 4 hours.


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    This recipe is featured in:

    The Kitchen