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CHOCOLATE AVOCADO PUDDING

Ingredients

4 avocados

1 can full-fat, organic coconut milk

1/2 cup organic cocoa powder

1 tsp. sweetener with erythritol/stevia (see below) *

1 Tbs. pure vanilla extract

1 tsp. cinnamon

pinch of sea salt

optional: 1-2 Tbs Great Lakes grass-fed beef gelatin (for firmness)

organic raspberries for garnish (optional)

Directions

Place all ingredients into a blender or food processor and mix until

smooth and creamy. Pour into ramekins or dessert dishes and

refrigerate at least 30 minutes. Garnish with berries, if desired.

It’s also fun to create different flavors by adding other food-grade

oils or extracts. Following the above directions, add 4-5 drops of

orange oil (available at health food stores) or peppermint oil or

extract.  There are many flavor options to try. I find that this

pudding is best the same day. If you experience an “alcohol” flavor

the next day, it’s from the extract that contains an alcohol base.

Flavoring with food-grade oils will prevent this.

*Mix one cup of erythritol with 1 tsp. powdered stevia together well. Then use as called for in a recipe.