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Avocado Chocolate Pudding



1/2 cup semisweet chocolate chips, such as Ghirardelli

4 very ripe (8 ounce) avocados, peeled and pitted

1/2 cup agave

1/2 cup unsweetened cocoa powder

1/3 cup almond milk

1 tablespoon pure vanilla extract

1/4 teaspoon fine salt

Fresh raspberries, for garnish



Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes.

Set aside to cool slightly. Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor.

Blend until smooth and creamy, scraping the sides of the bowl as needed.

Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

Garnish with fresh raspberries and serve.

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