Chocolate Avocado Pudding

Tabitha: I am always looking for ways to sneak veggies in my desserts. Avocado is naturally creamy and mild tasting so it blends easily into this “healthified” dessert.

But remember, just because it is a healthier version of dessert doesn’t mean you should eat it all in one serving! Avocados, though high in healthy monounsaturated fat, are high in calories and should be portion controlled.
A serving size is 1/2 a cup.

This recipe uses chia seeds to thicken it to a “pudding”. These seeds form a gel when they sit. If you don’t have chia seeds, you can omit them and enjoy a more liquid smoothie-like dessert.

I based this recipe from this source:


Chocolate Chia Avocado Pudding
Makes about 4 cups

2 cups almond milk, cow’s milk, or coconut milk
1 ripe avocado, skin & seed removed
½ cup maple syrup
½ cup unsweetened cocoa powder
2 tsp vanilla extract
¼ cup whole (or ground) Chia seeds

1. In a blender, add milk, avocado, maple syrup, cocoa, vanilla and chia seeds.
2. Puree on high for 60 seconds until smooth and creamy.
3. Remove from blender and divide into 8 ramekins or jars.
4. Pudding can be eaten right away, but is better chilled. Chill in the refrigerator for at least 30 minutes. Can store 1 to 2 days.
5. To serve top each pudding cup with ¼ cup of fresh raspberries.

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