This recipe is a favorite, even among the kids! This pudding requires a high-powered blender or a food processor to make it. I have used both, but since it is thick I prefer to use the food processor. It comes together in just minutes and is delicious and healthy and vegan! If almond milk is something you do not normally stock in your fridge or if you or your children are allergic, regular milk works just fine! This is a great make-ahead dessert.

2 ripe avocados

1/2 cup unsweetened cocoa powder

1/3 cup brown sugar

3 tablespoons maple syrup

1/3 cup almond milk

1 tablespoon vanilla extract

Pinch of sea salt

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Directions:

  1. Peel and pit the avocados; place them in food processor fitted with the S blade or into a blender.

 

  1. Add brown sugar, maple syrup, almond milk, vanilla extract, and sea salt. Process until silky smooth. Make sure to scrape down the bowl once or twice to make sure lumps don’t stand a chance!

 

  1. Use a spatula to scrape out every last delicious bit, and scoop the pudding into individual ramekins, bowls, or a large container. Let the pudding chill in the fridge for at least an hour before serving. Enjoy!

Serving Tip: My favorite way to serve this pudding is in a small glass canning jar topped with whipped cream and berries. Yum!

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