Quicker Than Instant Chocolate Pudding
2 medium avocados (about 1 pound)
1/4 cup + 2 tablespoons grade B maple syrup
2 tablespoons filtered water*
2 tablespoons Hershey’s Special Dark Cocoa (not raw) or raw chocolate powder
2 teaspoons vanilla extract
1/8 teaspoon sea salt
1. Remove avocado pits and scoop avocado into Vitamix or your preferred blender/food processor.
2. Add remaining ingredients and blend. This pudding freezes well. Just thaw, stir, and serve. Prepare to be amazed!
*Sometimes I omit the water and freeze the pudding to make chocolate ice cream.
Source of recipe: Although agave and other grades of syrup will work, Grade B maple syrup gives the pudding a richer, almost caramel-like, flavor. As for the avocado…don’t let it scare you. Once blended, all that is left of this fruit is the creaminess and all of its healthy, healing properties.