2largeavocadopitted and flesh scooped, 360 grams (total weight of the whole avocados)
1/2cupcocoa powderunsweetened, 48 grams
1teaspoonvanilla extract5 ml
1/4teaspooncinnamon powder
pinchsalt
4-5tablespoonsmaple syrup60-75 ml, adjust to taste
1/4cupcashew milkplain & unsweetened, 2 oz/60 ml, or use any milk of choice
coconut whipped cream, to serve, optional
Instructions
Maple Cinnamon Pecans
To make maple cinnamon pecans, start by roasting the pecans in a pan on medium heat for 2 to 3 minutes until fragrant.
Remove pan from heat, add maple syrup and cinnamon powder and stir. Place the pan back on heat.
Stir until all liquid is absorbed, it will take around 1 minute.
Transfer pecans onto a parchment paper to cool down. They will not stick once cooled.
Chocolate Avocado Pudding
To make the pudding, to a food processor add avocado, cocoa powder, vanilla extract, cinnamon powder, pinch of salt, maple syrup and cashew milk.
Pulse until it's all smooth and creamy. You may need to scrape the sides in between.
Transfer pudding to small bowls or mason jars. Chill for an hour or two.
Serve topped with maple cinnamon pecans. You can also garnish with coconut whipped cream.
This Chocolate Avocado Pudding tastes better after chilling for few hours, so don't forget to chill it before serving!
Notes
Do remember to chill the pudding for 2 to 4 hours before serving. The pudding tastes best when chilled.You may also sweeten the pudding with honey if you like.