Chavacado Pudding

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 3 ripe, fresh avocados, halved, pitted and peeled
• 1/4 cup agave syrup
• 1/4 cup + 2 Tbsp. cocoa powder
• 3 Tbsp. almond, cashew, or sunflower seed butter
• 1/4 tsp. liquid stevia
• 1 Tbsp. liquid, unrefined coconut oil

• Flavor Variation Option 1

• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. vanilla or orange extract

• Flavor Variation Option 2

• 1 tsp. ground cinnamon
• 1/4 tsp. instant coffee mixed with 1 tsp. water or 1 tsp. Kahlua coffee liquor
• 1 tsp. vanilla extract

• Flavor Variation Option 3

• 1 tsp. ground cinnamon
• 1 tsp. ground chili powder

Instructions:

1. Cut the avocados in half, dispose of the seed, and scrape the pulp into a medium-sized mixing bowl.
2. Add the agave, cocoa powder, and the nut or seed butter. Add your chosen liquid flavorings such as vanilla, orange, or coffee.
3. Mash the ingredients together with a fork as best you can so the cocoa powder will not blow out of the bowl when you turn on the mixer.
4. Then use your hand-held electric mixer blades like a potato masher to pull it together.
5. Turn your mixer on low-speed and gently move it up and down to blend the ingredients and pulverize/liquefy the avocados.
6. Blend in your remaining flavor variations and additional sweetener (stevia).
7. When the mixture comes together you can gradually increase the speed to medium.
8. Continue mixing until the mixture is smooth and shiny. Add in the liquid coconut oil and finish mixing.
9. Divide into 6 small containers about 3-3.5 ounces each.
10. Store the pudding in the refrigerator until ready to serve.