Have you ever thought about making Chocolate Avocado Pudding? I certainly didn’t. But when I did try it, I never looked back. Rich and creamy and so chocolatey, you’ll forget about the avocado part – quickly.
It’s as easy as
Cold + Creamy, Rich + Chocolatey and my version has a little Mexican spice!
The spices + a dash of salt add just the right amount of contrast – similar to the concept of salted caramel. Since my recipe is based on one of Mexico’s greatest contributions to the food world – the avocado – these spices seemed appropriate.
I didn’t get this recipe posted in time for Cinco de Mayo, but since every Tuesday has officially become #TacoTuesday – I have no doubt in my mind that this will be a favorite post-taco dessert.
Are you with me?
You might ask, why in the world would you make chocolate pudding with avocado?
I’ll give you two reasons:
It takes 10 minutes
It’s a nutrient dense snack that you’ll go completely bonkers over!
When you’re in the mood for a chocolate snack, using a high quality cocoa powder is paramount to deep chocolate flavor – my preferred is Rodelle’s Dutch-Processed Cocoa. Good quality ingredients will always give you better results whether it be vegetables fresh from your local farmer’s market or in your favorite desserts. Remember that what’s better for YOUR health is also better for both the economy and our environment!
Oh and remember those delicious Jell-O pudding pops that you used to devour every summer?
BONUS: This pudding can be frozen into pops and it tastes just like those – maybe even better! I suggest adding a tiny dab of peppermint extract as an alternate to the spices I’ve used here to create an icy, cold pudding pop!
- 1½ ripe medium avocados*
- 1 large very ripe banana
- ¼ cup unsweetened Rodelle Dutch Processed Cocoa Powder
- ½ cup salted creamy cashew butter (or almond butter)
- ¼ cup maple syrup or other sweetener of choice + more to drizzle on top
- 2 Tbs cashew milk or any other milk of choice (more to make pudding pops)
- ½ tsp Rodelle Vanilla Extract
- ⅛ teaspoon chipotle chile powder*
- ⅛ teaspoon ancho chile powder
- ¼ teaspoon ground cinnamon
- Kosher salt
- crushed pecans
- Add all ingredients - except spices, salt and nuts - to a food processor and blend until creamy and smooth. Adding extra milk and extra maple syrup (to taste) if making pudding pops.
- Divide into 6 individual servings - I use 4oz Ball jars. Cover and chill until ready to eat.
- Before serving, mix spices together, add a few pinches to each serving, along with a pinch of Kosher salt and pecans. Drizzle with maple syrup. Serve.
*If you don't have individual chili spices, you can use a Mexican chili powder blend.
I’d say no more than a couple days, but you’ll never find out – it’s too yummy to last that long!