Avocado Chocolate Pudding with Palm Sugar
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 Avocado (peeled and pitted)1/4c Whipping Cream8g unsweetened Cocoa powder*Original recipe used 1/4c + 1tbsp pure maple syrup for sweetnerI used:1 tbsp (12g) Coconut/Palm SugarOriginal recipe adds (I didn't add these):1 teaspoons vanilla extract1/8 teaspoon almond extract 1/8 teaspoon ground cinnamon
1. Put ingredients into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.
*To liquify the coconut sugar I put it in a 1/8c measuring cup of water and microwaved it till it fully dissolved, stirred, cooled, and then added.
You may need to stop and scrape down the sides with a spatula.
2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
3. Can top each pudding with fresh raspberries. I used whipped cream :P
Serving Size: 2 pudding/dessert dishes *see Tips
*To liquify the coconut sugar I put it in a 1/8c measuring cup of water and microwaved it till it fully dissolved, stirred, cooled, and then added.
You may need to stop and scrape down the sides with a spatula.
2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
3. Can top each pudding with fresh raspberries. I used whipped cream :P
Serving Size: 2 pudding/dessert dishes *see Tips
Nutritional Info Amount Per Serving
- Calories: 235.1
- Total Fat: 20.1 g
- Cholesterol: 40.0 mg
- Sodium: 26.4 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 5.8 g
- Protein: 2.2 g
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