- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 5-10 minutes
- 4 ripe Hass Avocados, pits removed
- 1/4 c. Unsweetened Cocoa Powder
- 1 tsp. Vanilla Extract
- 1/8 tsp. Salt
- 1/4 c. Honey
- 1/4 c. Semisweet Chocolate, roughly chopped
- 1/4 c. Chocolate Almond Milk
- 1/4 c. Fresh Blueberries, washed
- 1/4 c. Fresh Raspberries, washed
Scoop avocados into the bowl of a large food processor or into a large mixing bowl. Pulse or mash avocados until roughly broken down, then add milk, cocoa powder, salt, and vanilla; blend or mix by hand until smooth and creamy.
Place half of chocolate in a microwave safe bowl and microwave until just soft, about 10 to 30 seconds. Remove chocolate from microwave and stir in remaining chocolate until melted. If needed, microwave chocolate again for 10 seconds. Stir honey into chocolate until free of lumps and taste for sweetness. If it is too bitter, add an additional tablespoon of honey. Immediately pour sweetened chocolate into avocado mixture and process or stir to combine. Continue until pudding smooth and silky.
Scoop or pipe pudding individual ramekins and chill for 30 minutes. Serve with fresh blueberries and raspberries.