Chocolate pudding reminds me of one thing… my Grandma B, as I used to call her. She would make it for dessert quite often and always served it in these pretty white flower bowls (the bowls in my image). Whenever I make avocado chocolate pudding it goes in these bowls. I love that food can bring back so many memories. This is a healthier version of the Jell-O Brand chocolate pudding my Grandma used to make and is much easier to make because there is no need to fire up your stove. Not to mention way healthier and free of all the added chemicals and sugar found in packaged pudding. All you need is a super ripe avocado, raw cacao, honey, coconut oil, vanilla and a food processor and you have yourself some tasty chocolate pudding. I do feel like the longer this sits in your fridge the more the avocado flavor will come out so I recommend enjoying it the day after you make it. It will last a bit longer in the fridge but I don’t feel the flavor is as good. Enjoy!
- 2 avocados
- 2 Tbsp honey (I prefer raw)
- 4 Tbsp raw cacao
- 1 Tbsp coconut oil
- ½ tsp vanilla extra or 1 scraped vanilla bean
- Cut avocado in half and scoop into a food processor.
- Add honey, raw cacao and coconut oil.
- Process until fully mixed. Scrape sides as needed.
- Put in 4 small bowls or 2 large bowls and refrigerate for 1 hour to overnight.
- Consume within 2 days.
- You can enjoy this pudding plain or with coconut whip cream, shredded dried coconut or some mint leaves.