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Avocado Chocolate Pudding

Dinner
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This may be the easiest recipe I’ve ever posted. But it also may be the one that impresses people¬†the most, because who says “chocolate pudding” and “healthy” in the same sentence these days?

Avocado Chocolate Pudding

I told my dinner guests I was making chocolate pudding for dessert, but that there was a secret ingredient in the recipe that they had to guess. What I forgot to do was hide the avocados in plain sight on the counter. Semantics.

Avocado Chocolate Pudding

Prepare to have your mind blown by this four-ingredient, creamy, chocolatey, and healthy summer dessert. I made this on a Sunday night and ate the leftovers with fruit and granola the next morning for breakfast. Talk about multi-tasking.

Avocado Chocolate Pudding

Tip: Feel free to top this pudding like ice cream. I chose shredded coconut, raspberries, sea salt, and cacao nibs, but the options are endless!

Ingredients:

  • 2 Avocados, large pitted, and halved
  • 1/2 cup Cacao powder, raw
  • 1/4 cup Almond breeze almond coconut milk (or regular almond milk)
  • 1/3 cup Agave
Directions: 
  1. Add all of the ingredients to a food processor or blender. Process until completely smooth. You may need to scrape the edges of the food processor to get everything to combine.
  2. Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve (remember avocados brown when they oxidize!)
  3. Serve with toppings of your choice like fresh fruit, sea salt, crumbled pretzels, or whipped cream!

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