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  • Chocolate Avocado Pudding

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    thespie45
    6 views1 page
    This recipe makes a chocolate avocado pudding that serves 2-4 people. It contains avocados, coconut milk, cocoa powder, honey, melted dark chocolate, vanilla extract, and salt. All the ingredients are blended together in a food processor until creamy. The pudding can be topped with whipped cream, coconut whipped cream, sprinkles or cocoa nibs. It keeps well in the refrigerator for up to 24 hours.

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    This recipe makes a chocolate avocado pudding that serves 2-4 people. It contains avocados, coconut milk, cocoa powder, honey, melted dark chocolate, vanilla extract, and salt. All the ingredients are blended together in a food processor until creamy. The pudding can be topped with whipped cream, coconut whipped cream, sprinkles or cocoa nibs. It keeps well in the refrigerator for up to 24 hours.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Chocolate Avocado Pudding

    Uploaded by

    thespie45
    This recipe makes a chocolate avocado pudding that serves 2-4 people. It contains avocados, coconut milk, cocoa powder, honey, melted dark chocolate, vanilla extract, and salt. All the ingredients are blended together in a food processor until creamy. The pudding can be topped with whipped cream, coconut whipped cream, sprinkles or cocoa nibs. It keeps well in the refrigerator for up to 24 hours.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    ChocolateAvocadoPudding

    YIELD:SERVES24TOTALTIME:10MINUTES

    ingredients:
    4 ripe avocados1/4 cup light coconut milk4 tablespoons
    unsweetened dark cocoa powder3 tablespoons honey2 ounces of
    dark chocolate (72% or higher), melted2 teaspoons vanilla
    extract1/8 teaspoon salt
    for topping: whipped cream, coconut whipped cream, sprinkles,
    cocoa nibs

    directions:
    Remove avocados from the skin (and pit) and place in a food
    processor. Blend until combined and creamy. Add in all
    remaining ingredients, blending until pureed, scraping down the
    sides when needed to combine. Taste and season/sweetened
    additionally if desired. Blend for a good 1-2 minutes until
    completely creamy, then serve with desired toppings.
    Note: I have kept this in the fridge for about 24 hours
    successfully, just make sure to immediately place it in a seal tight
    container. If you would like a smaller serving, I'd suggest cutting
    the recipe in half.

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