Chocolate avocado pudding
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Ripe avocados blended smooth with melted chocolate, honey, cocoa and espresso. Rich and creamy.
Ingredients
- 4 ounces bittersweet chocolate finely chopped
- 1 teaspoon instant espresso powder
- 4 very ripe avocados peeled and pitted
- 1/3 cup honey
- 3 tablespoons cocoa powder
- 1 tablespoon almond or regular milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Chocolate shavings for garnish
- Fresh raspberries for garnish
Equipment
- saucepan
- food processor
Directions
- Fill a saucepan one-third full of water and bring it to a simmer. Set a heatproof bowl holding the chocolate over it and turn off the heat. Let it sit for 5 minutes, then stir until smooth. Stir in the espresso powder and let it cool to room temperature.
- In a food processor, pulse the avocados, honey, cocoa, milk, vanilla, and salt until roughly combined, then add the chocolate and process until very smooth.
- Divide among 6 small glasses and top with chocolate shavings and raspberries.
Notes
Active 20 min, total 25 min. Serve immediately, or cover tightly (no garnish) and refrigerate up to 4 hours. Safety: honey is not safe for babies under 1 year.
Nutrition
Serving: 142g | Calories: 321kcal | Carbohydrates: 38g | Protein: 3.6g | Fat: 21g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 109mg | Potassium: 614mg | Fiber: 9g | Sugar: 27g | Vitamin A: 146IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; bittersweet chocolate counted as semisweet chocolate, cocoa powder counted as unsweetened cocoa, almond or regular milk (the first choice counted). Brands and portions vary, so use it only as an approximation.