Dark Avochocolate Pudding (The Perfected Version)
When I first heard about the chocolate avocado combo, I couldn't wait to try it at home. I remember at first I was a little skeptical because the thought of taking something like an avocado and pairing it with chocolate was too foreign to me.But I went for it. And my first time was a major fail. It tasted like avocado- the chocolate was MIA in the mix. Second time it was too sweet. 3rd time it was not creamy enough and yada yada yada.
The 7th time was a winner :) So here's my healthy fats full of antioxidants avochocolate pudding!
1 ripe avocado
1/4 cup date paste or 4 medjool dates, pitted
1 tbsp unpasteurized honey (can add more to taste)
1 cup full fat coconut milk
1/2 cup organic cacao powder
1/4 tsp Himalayan salt
1 tbsp pure vanilla extract
Process avocado, date paste (or pitted medjool dates), honey and coconut milk in a small food processor until smooth and creamy.
Add cacao powder, salt and vanilla and resume processing until well mixed. You might have to scrape the sides once or twice to get all the powder to mix in.
For a fluffy texture- transfer this mixture to the bowl of your stand mixer and whisk on high for 4-5 minutes until light and fluffy. You could also do this with a hand mixer if you don't have a stand mixer. I do it occasionally but to be honest Im to eager to start eating the pudding and don't want to spend the extra 4-5 min :)
Divide the chocolate pudding between 4 to 6 individual dessert bowls, you can dust lightly with cacao powder and refrigerate for 4-6 hours, or up to 2 days.
Note that this pudding can also be served immediately, but the taste does get richer from it sitting in the fridge for at least a few hours.
Have a wonderful weekend!