Chocolate Avocado Pudding

Ingredients - Serves 4-6

- 225 ml of unsweetened almond milk
- 2 ripe avocados, ripe & pitted
- 42g + 1 TBsp of unsweetened cacao/cocoa powder
- 110ml + 2 TBsp of Walden fams pancake syrup
- 2 tsp of vanilla extract
- 1/4 tsp of ground cinnamon
- pinch of pink salt
- raspberries, for garnish

Instructions

1. Preparation
- Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, & salt into a blender & puree on high for 30-60 seconds until smooth & creamy
- You may need to stop and scrape the sides with a spoon/spatula
2. Final Stage
- Transfer to pudding glasses, bowls or jars & chill in a fridge for at least 3 hours
- To serve, top each pudding with fresh raspberries
Note:
- The pudding works best with ripe avocados that don’t have any brown discolourations.
- The pudding is best the day it’s made as the avocados will oxidize and the flavours will change.

Enjoy!

(from bodyfirst.ie)