Avocado Chocolate Pudding

I was under the impression that once I have exhausted the ingredients in my pantry, I will stop doing kitchen experiments. But that has not been the case. I have now moved on to recipes which require only fresh ingredients and small quantities. Hence, no fear of backlog of ingredients again piling up.

My most recent experiment was done in order to use the ripe avocados which I had purchased in a BOGO sale at my local store. (Sigh! I never learn!). This was a simple and quick recipe to create. Be sure to use ripe avocados only and not brown or stringy ones else the flavor will be overpowered by the avocados. It will also be wise to mention that this will be acquired taste. While it is rich and creamy and delicious - it is NOT your regular pudding so the flavor will be a bit different. I will be curious to know what you thought, it you happen to try it as well.

Ingredients 

(for 4 servings) 

2 ripe avocados, pits removed
4 tablespoons cacao powder*
1 tablespoon hemp seeds, optional
½ cup almond milk
4 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/4 cup crushed pistachios for garnish (optional)

Instructions

- Combine all ingredients in a blender or a food processor and blend until smooth, scraping down the sides in between. Add more almond milk if needed to help blend.

- Taste test it to see if you prefer more chocolate flavor (add more cacao powder, 1 tablespoon at a time), more sweetness (add a splash of maple syrup) or more vanilla. Blend until smooth.
- Transfer to an airtight container for storing. Refrigerate for no longer than 4 days. 

- Serve chilled with crushed pistachios or whipped cream or your favorite toppings.

- Enjoy!

Let me know if you try it.