Avocado Chocolate Creamy Dessert (Print Version)

A smooth, rich chocolate blend featuring ripe avocados and natural sweeteners for a wholesome creamy experience.

# What You'll Need:

→ Base

01 - 2 ripe avocados, peeled and pitted
02 - 1/4 cup unsweetened cocoa powder
03 - 1/4 cup almond milk (or other plant-based milk)
04 - 1/4 cup pure maple syrup (or honey if not vegan)
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Coconut whipped cream
10 - Chopped nuts

# Steps to Follow:

01 - Place avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.
02 - Blend mixture until completely smooth and creamy, scraping down sides as needed.
03 - Taste and adjust sweetness or cocoa powder according to preference.
04 - Spoon the pudding into serving bowls or glasses.
05 - Chill for at least 30 minutes to enhance flavor and texture, or serve immediately if desired.
06 - Top with optional ingredients such as fresh berries, shaved dark chocolate, coconut whipped cream, or chopped nuts before serving.

# Additional Tips::

01 -
  • It tastes like decadence but actually feeds your body something real, no weird aftertaste or gritty texture.
  • You can have it ready in less time than it takes to order delivery, which means spontaneous dessert becomes possible on a random Wednesday.
  • There's something quietly satisfying about making people love a dessert they didn't know contained avocado until after they'd already fallen for it.
02 -
  • Ripe is a sliding scale—if your avocado is even slightly past its peak, the pudding will have a faintly bitter aftertaste that nothing can fix, so test it by biting into a tiny piece first.
  • The amount of milk matters more than you'd think; I learned this the hard way by making it too thick and ending up with something that looked more like frosting, which sounds good until you're trying to eat it with a spoon.
03 -
  • Buy avocados that yield to gentle pressure at the stem end; if they're rock hard or mushy, you'll either fight the blender or end up with pudding that tastes faintly bitter.
  • A tiny pinch of cayenne pepper is the secret move I use when I want people to pause and ask what they're tasting—it never tastes spicy, just adds an inexplicable depth that makes chocolate taste more like itself.
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