Secret Ingredient Chocolate Pudding
See if your guests can figure out the secret ingredient!
by Amy Pinder

1 cup unsweetened almond milk
2 ripe avocados, peeled and pitted (works best with ripe avocadoes that don’t have brown discolorations
1/3 cup plus 1 tablespoon unsweetened cocoa powder
½ cup plus 2 tablespoons pure maple syrup
2 teaspoons vanilla extract
¼ teaspoon almond extract (I didn’t add this)
¼ teaspoon ground cinnamon
Pinch of sea salt
Raspberries, for garnish

Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.

Transfer the pudding to glasses, ramekins, or jars, and chill in fridge for at least three hours and top with fresh raspberries.

Note: The pudding is best the day it’s made, as the avocados will oxidize and the flavors will change over time.