aka Midnight Velvet Dreams
Last week, I was craving something decadent but didn’t want to spend hours in the kitchen. I had some ripe avocados sitting on my counter and a wild idea struck — what if I could turn them into the most luxurious chocolate pudding? After a few attempts, I nailed this recipe, and now my family begs me to make these “mystery pudding cups.” They still have no idea the secret ingredient is avocado!
Ingredients
- 2 ripe avocados (soft to touch, about 1 cup mashed)
- 1/3 cup unsweetened cacao powder
- 1/3 cup pure maple syrup
- 1/4 cup full-fat coconut milk (from can, thick part)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil (melted and cooled)
- Fresh berries for garnish
- Coconut whipped cream (optional)
Instructions
- Prep your avocados: Cut avocados in half, remove pits, and scoop flesh into a food processor or high-speed blender.
- Add dry ingredients: Add cacao powder and sea salt to the avocados. These dry ingredients help absorb any excess moisture.
- Blend with wet ingredients: Add maple syrup, coconut milk, vanilla, and cooled melted coconut oil. Blend for 2-3 minutes until completely smooth and creamy.
- Taste and adjust: Sample the pudding and add more maple syrup if you prefer it sweeter, or more cacao for deeper chocolate flavor.
- Chill and serve: Divide into 4 small glasses or ramekins. Refrigerate for at least 30 minutes to firm up. Garnish with fresh berries and serve immediately.
Tips
- Use very ripe avocados for the creamiest texture — they should yield slightly to pressure
- Make sure the coconut oil is melted but cooled to room temperature to prevent it from solidifying in chunks
- For extra richness, use the thick coconut cream from the top of a chilled can
- This pudding keeps in the fridge for up to 3 days covered
- For a fun twist, try adding a pinch of cinnamon or a splash of espresso
