Chocolate Avocado Pudding

Chocolate Avocado Pudding
Serves 2
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  1. 1 cup unsweetened almond milk
 (or any milk alternative- coconut, flaxseed, rice, hemp)
  2. 2 ripe avocados, peeled and pitted
  3. 1/3 cup unsweetened cocoa powder (I use raw cacao powder such as Giddy Yo Yo)
  4. 1/2 cup plus 2 tablespoons pure maple syrup
  5. 2 teaspoons vanilla extract (or Giddy Yo Yo’s ground vanilla bean- oh so yum)
  6. 1/4 teaspoon ground cinnamon
  7. Pinch of Himalayan salt
  1. Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
  2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
  3. To serve, top each pudding with fresh raspberries.
  4. Note-the pudding works best with ripe avocados. Preferable if consumed the day it is prepared.
The Poppy Clinic





Naturopathic Doctor. Clinic director. mama of 2. Mom & baby practice. IV vitamin therapy. BHRT & hormone health. Digestion. Dr. Mom ND. Lover of life. Born Rebel.

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