This clever sweet treat brings the monounsaturated fatty acids, fiber, vitamin density and creamy texture of avocado to bear in a deceptively healthy chocolate pudding. It’s also dairy-free, thanks to almond or soy milk.
Makes 4 five-ounce servings
• 4 whole avocados
• ¼ cup plus 2 tablespoons cocoa powder
• Pinch fine salt
• ¼ cup almond milk or soy milk
• 4 cups powdered (10x) sugar
• 2 teaspoons pure vanilla extract
Cut avocados into chunks and put in a mixing bowl. Add cocoa powder, salt, milk, sugar and vanilla extract and blend with an immersion blender. Transfer to dishes and serve right away, or cover with plastic and chill until firm. The puddings can be refrigerated for up to 10 days.