Recipe courtesy of The Kitchen
Chocolate Avocado Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 41
- Dietary Fiber
- 11
- Sugar
- 27
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 91
- Total: 25 min
- Active: 20 min
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.