CHOCOLATE AVOCADO PUDDING

Don’t knock it till you try it. This single-serving dessert is shockingly smooth, rich, and secretly good for you. 

I have such great associations with pudding. Kid summers with instant boxed pudding and a cool Pyrex full of milk. Working summers in college, the entire campus deserted save for an entire case of fresh-made pudding parfaits. My first summer in L.A., where we survived on sushi and pudding cups and I magically dropped ten pounds.

It's that creamy texture, the coolness of it, the decadence of the last scrape of the spoon against the bottom of the dish, the satisfaction. 

Much like yogurt, pudding was a huge loss when I cut dairy, and I never thought I'd have it again. But lo! Avocados just so happen to be the most versatile fruit around (yes, they're a fruit and not a vegetable), so I'm making pudding again, and lots of it. Sometimes I even eat it for breakfast. It's creamier than I ever thought possible, and due to the super-chocolatey powers of raw cacao, I daresay I like it even better. 

It's also the easiest recipe of all time, and tastes great topped with sprinkles, a dollop of whipped coconut cream, nibs, nuts, berries... I could go on.

 

1 avocado, halved and pitted

¼ c cacao powder

3 tbsp maple syrup

1 tbsp almond milk

Sprinkles (opt.)

In a blender or food processor, puree all ingredients. Serve with sprinkles and a glass of almond milk.