Ingredients - 4 servings
- 100 grams chopped Semisweet or Dark Chocolate
- 2 large ripe Avocados
- 1/4 cup unsweetened Almond Milk
- 3 tbs raw Cacao Powder
- 1 tsp pure Vanilla Extract
- Sprinkle of Pink Himalayan Salt
- 1–3 tsp Light Agave Nectar, Honey or Maple Syrup (optional)
Place the chopped chocolate in a microwave safe bowl. Microwave in 15 second bursts, stirring between each so the chocolate does not burn. When the chocolate is almost melted, remove it from the microwave and stir until smooth. Set aside and let cool for a minute.
Halve and pit the avocados and pop them into a food processor fitted with a steel blade or high powered blender. Add the melted chocolate, cacao powder, almond milk, vanilla extract and salt.
Blend until smooth and creamy, scrape down the bowl as needed. Add a few teaspoons of agave or maple syrup if desired.
Spoon into small bowls or shot glasses. Enjoy immediately as a pudding, or for a thicker, mousse like consistency, refrigerate for 2 hours or overnight.
Top with shredded coconut or slithered almonds.