A fun and healthy dessert. See if your guests can figure out the secret ingredient!

chocolate sauce and fresh raspberries on white wooden table
Ingredients:

1 cup unsweetened almond milk

2 ripe avocados, peeled and pitted

1/3 cup plus 1 tablespoon unsweetened cocoa powder

1/2 cup plus 2 tablespoons pure maple syrup

2 teaspoons vanilla extract

1/4 teaspoon almond extract (I didn’t add this)

1/4 teaspoon ground cinnamon

Pinch of sea salt

Raspberries, for garnish

Directions:

  1. 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.
  2. Transfer the pudding to glasses, ramekins, or jars and chill in fridge for at least 3 hours.
  3. To serve, top each pudding with fresh raspberries.

Note-the pudding works best with ripe avocados that don’t have any brown discolorations. The pudding is best the day it’s made, as the avocados will oxidize and the flavors will change over time.