If you’re anything like me, once in a while you need an extra-decadent chocolatey indulgence. Instead of reaching for a triple layer, sugar-filled, guilt-ridden chocolate cake, try this delicious and nutritious dark chocolate pudding (even the name makes my mouth water!). It’s sure to satisfy your craving for a rich, chocolate treat.
Yield: Serves 4-6
Prep Time: 10 minutes
Cook Time: 3 hours chill time
Total Time: 3 hours 10 minutes
Ingredients:
1 cup unsweetened almond milk
2 ripe avocados, peeled and pitted
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/4 teaspoon almond extract (I didn’t add this)
1/4 teaspoon ground cinnamon
Pinch of sea salt
Raspberries, for garnish
Directions:
Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
To serve, top each pudding with fresh raspberries.
Note: the pudding works best with ripe avocados that don’t have any brown discolourations. The pudding is best the day it’s made, as the avocados will oxidize and the flavours will change over time.
Recipe from The Blender Girl: Super –Easy, Super-Healthy Meals, Snacks, Desserts and Drinks –100 Gluten Free, Vegan Recipes.