I know that I love to be spouting the glories of bacon left on right on this blog, but let’s taught plant power for a moment. Avocados are pretty fantastic, eh? Mostly made of healthy fat, great in salads, great on their own… and great in pudding? Yeah, that’s right. Pudding. We’re making pudding. And… my picky husband even liked it. The man who gags on tomatoes ACTUALLY LIKES IT. Sold yet? Here’s a totally animal-free recipe if you’re missing that crappy instant pudding loaded with junky fillers, thickeners, and God knows what else.
Avocado Chocolate Pudding
- 2 Avocados, peeled and pitted
- 1/2 cup coconut or almond milk (or, if you prefer, heavy cream but that’s obviously not vegan)
- 5 packets of stevia like sweetleaf (Not Truvia which is not stevia), or more to taste
- 3 T of cocoa powder
Stick it all in a blender or food processor and blend until smooth. Geez, making instant pudding is more complicated than this! The flavor really develops if you let it chill for a bit in the fridge.