Avocado Pudding

I know what you're thinking!  Ew.  And honestly, the best way to introduce people to this recipe is to say, "Here, taste this chocolate pudding!"  THEN, when they're like, "Oh, wow, that texture is awesome," you come at them with, "Yeah, it's made with avocados."  Stunning ensues.  But this is a blog and I can't give you a spoonful of the stuff, so you'll just have to trust me.  I straight up prefer this pudding to a conventional one and as an added bonus, it totally counts as a serving of vegetables.  With Valentine's Day just around the corner, I thought another chocolate recipe was called for.  And no, it's not green (see photo).  You and/or your sweetie will love this!

Avocado Pudding
​     Serves 4
2 medium, ripe avocados, peeled and pitted
1/4 c milk or milk substitute (I made a version last week with organic half and half and this week's batch was with coconut milk...both delicious) 
1/4 c unsweetened cocoa powder
1/4 c pure maple syrup
1/2 t vanilla extract
2 oz organic dark chocolate, chopped
Pinch coarse sea salt or kosher salt, to taste

In a blender, combine first 5 ingredients.  If you have a great blender, it will take care of this completely, but it you have a weak blender (like me), you'll want to then transfer the contents to a bowl and whisk thoroughly until no avocado bits remain visible.  Finally, fold in chocolate chunks and salt.  Serve cold with a dollop of organic whipped cream or coconut cream, if desired.

Happy Valentine's Weekend!

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