Chocolate Avocado Pudding
Yields 4
Smooth and creamy with crunchy bits of chocolate!
Write a review
Prep Time
10 min
Prep Time
10 min
For the pudding
  1. 1 avocado
  2. 2 bananas
  3. 1/4 cup almond butter
  4. 1/2 orange- juiced
  5. 1/2 cup raw cocoa
  6. 1 tsp vanilla
  7. 1 tbsp pure maple syrup
  8. pinch sea salt
  9. Coconut Whipped Cream
  10. 1 tin full fat coconut milk turned upside down and chilled in fridge overnight
  11. 1 tsp pure vanilla
  12. 2 tsp organic coconut sugar
  13. 2 peices of dark chocolate bark-make your own or buy some
  1. In a high speed blender like a vitamin mix all pudding ingredients together until smooth. Place in a bowl and put in fridge to chill. To make coconut whipped cream, chill a bowl for an hour or so, then open the tin of coconut milk and pour out liquid milk part and put it in the fridge-(use it in smoothies) The thick cream you are left with will go in a mixer, and mix until whipped like whip cream. After a minute or two stop the mixer and add vanilla and sugar, and whip a couple more minutes. Put in fridge until ready to use. It may seperate but just give it a stir.
  2. To put together fill a ramekin about 2/3 full with pudding, top with whipped coconut cream, sprinkle with chopped cashews, and broken chunks of chocolate bark on top for added crunch, or you could use cacoa nibs. Enjoy!
Adapted from Anglea Liddon
Adapted from Anglea Liddon
Ultimate Life