It has been said that necessity is the mother of invention. In the aftermath of Hurricane Humberto many of us in Bermuda found it necessary to find a way to eat all of our ripe avocados. After scooping them straight from the skin with a spoon for a few days, most of us turned to more creative ways to enjoy avocados beyond guacamole! We headed straight to the kitchen to find and easy and delicious use for these green gems and the solution was Chocolate Pudding (Paleo and Vegan)!
Chocolate Avocado Pudding (Paleo and Vegan )
Prep Time 5 minutes
1 Large ripe Avocado
1/4 C Raw Cocoa Powder
1/3 C Maple Syrup
1/8 tsp Himalayan pink salt
6 Tbsp Coconut milk (Or other non-dairy milk)
nuts, shredded coconut, or chocolate chips for topping (optional)
1. Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender.
2. Add the cocoa, maple syrup or honey, Himalayan pink salt and non-dairy milk. Blend, starting on low and then moving to high speed until it
3. If the avocado is larger, you will need a bit more of each ingredient. If the mixture is too thick add more coconut milk. Add more cocoa or maple syrup to taste.
4. Refrigerate the pudding and serve cold with topping if desired.
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