Jessica described this dish to me and I had to go home and test it immediately. There are many different chocolate avocado pudding recipes out there, but we came up with this and liked it the best. It’s a neat idea to have a no-bake chocolate dessert that is packed with all the healthy fats. Depending on your taste, you have to use quite a bit of sugar, so this isn’t exactly a light dessert to finish off a heavy meal. But it is delicious and so very easy to make.
1/4 cup unsweetened cocoa powder
1 ripe avocado
1 tsp vanilla extract
2 Tbsp coconut oil
1/4 cup chia seeds
1 cup milk (almond or rice milk)
1/4 cup dates or up to 4 Tbsp of sugar
1/2 cup fresh or frozen blueberries
1/4 coconut shreds for decoration
Mix chia seeds with 3/4 cup milk and let stand 1o to 30 minutes for chia seeds to gel.
Using a blender or hand-held mixer, mix cocoa powder, avocado, vanilla, coconut oil, remaining milk and dates until they form a smooth cream.
Mix in chia seeds and blueberries, adjust to taste and chill for an hour or overnight.
Sprinkle with some coconut shreds and serve chilled.
Note: The chia seeds are optional. You can make the pudding without them which means that the milk will be adjusted to the 1/4 cup used to make the pudding creamier.