Easy Chocolate Pudding
Equipment
- 1 blender
- 4 ramekins
Ingredients
- 1 ½ cups full-fat canned coconut milk (if desired, you can use almond milk instead but I used canned coconut milk)
- 12 Medjool dates pitted
- 1 medium avocado
- 6-8 oz dark chocolate chopped (Lindt has a 90% cocoa Supreme Dark that is pretty good. You would need about 2 bars, chopped into pieces)
- ¼ cup pure maple syrup (optional) (or more)
Instructions
- In a blender, combine the coconut milk, dates, and avocado. Blend on high until smooth and reserve.
- In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between intervals, until melted and smooth. Stir well!
- Add the blended mixture to the melted chocolate and stir until obtaining a homogeneous mixture. Taste and stir in maple syrup, only if desired, for extra sweetness.
- Pour mixture into 4-oz cups or jars and refrigerate covered for at least 4 hours. Serve topped with berries, toasted almonds, cocoa nibs, or shaved chocolate. Enjoy!
Recipe Notes
Nutrition
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