Chocolate Avocado Pudding with Raspberries
Chocolate Avocado Pudding with Raspberries serves: 2 servings (1/2 cup or 120 ml pudding plus 1/2 cup or 67 g raspberries per serving)
Prep Time: 5 minutes | Blend Time: 2 minutes | Total Time: 7 minutes
Ingredients:
- 1 Hass avocado
- 3 Tbsp maple syrup
- 3 Tbsp fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 2 Tbsp unsweetened cocoa or cacao powder
- 1 Tbsp almond butter
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 cup (133 g) fresh raspberries
Instructions:
- Read through the recipe and put all ingredients in your work area before starting your prep.
- In a high-speed blender or food processor, blend or process all ingredients except raspberries on low until smooth. If you desire a chilled pudding, place in refrigerator for 30-60 minutes.
- To serve, place a 1/2-cup (120 ml) serving into a bowl and top with 1/2 cup (67 g) raspberries.
Notes:
Storage tip: Pudding can be stored in an airtight container in the refrigerator for up to 4 days.
Make it nut-free: Substitute sunflower seed butter for the almond butter.
Nutrition Information Per Serving:
320 calories, 19.1 g total fat, 2.7 g saturated fat, 3 g polyunsaturated fat, 11.5 g monounsaturated fat, 0 mg cholesterol, 177 mg sodium, 753 mg potassium, 39.6 g total carbohydrates, 12.7 g fiber, 18.7 g sugar, 4.6 g protein, 11.6% calcium, 13.1% iron
