Avocado Chocolate Pudding — Not A Rose Girl by Jamie Ng Rose

This year, we are kicking off our health and wellness resolutions with a decidedly decadent dessert that is also good for you, our avocado “chocolate” pudding — raw, vegan, and free from refined sugar. Best described as the adult version of Jell-O pudding cups from your childhood, it is just enough to reign in our sweet tooth while helping us to detox from our holiday sugar cookie addiction. With added almond butter for a healthy protein and nutty depth of flavor, this avocado chocolate pudding is so good, and good for you, can it even really be called a dessert?

Avocado Chocolate Pudding

2 ripe avocados
½ cup unsweetened cocoa powder
½ cup maple syrup
1 ripe banana
½ cup almond milk
2 tablespoons raw almond butter
2 tablespoons coconut sugar
1 can coconut cream

Refrigerate entire can of coconut cream overnight. About an hour before you want to serve the finished pudding, put the mixer attachments and mixing bowl in the fridge. (The cold parts help to stiffen up the cream.)

Scoop out the avocados and put in blender with cocoa powder, syrup, almond milk, banana and almond butter. Blend until smooth. Spoon into individual cups.

Take the coconut cream and mixer/bowl out of the fridge. Empty the can into the bowl and whip the cream with an electric mixer until it is fluffy.

Spoon a dollop of cream on top of the pudding and dust with a little cocoa powder.