NOTE: Don’t be tempted to use old avocados with brown flesh instead of green… they leave a weird smokey aftertaste not intended or pleasant! If you flick the stem off the top of an avocado that feels perfect, you should see beautiful mint green flesh, nothing brown!
NOTE II: I have also made this with soaked Medjool dates, and less honey (about 8 dates with 4T honey). If I want it sweeter for a different crowd, I often just add drops of stevia liquid! If you want a very thick pudding, cut back on the coconut milk.
This recipe was shared with Mostly Homemade Mondays, Natural Living Mondays, Make Your Own Monday, Slightly Indulgent Tuesdays, Fat Tuesdays, Tasteful Tuesdays, Hearth & Soul, Traditional Tuesdays, Waste Not Want Not, Well Fed Wednesday, GF Wednesday, Whole Foods Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Wildcrafting Wednesday, Tasty Traditions, Alive & Thrive, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Wellness Weekend, Whole Foods Friday, GF Fridays, Healthy Vegan Friday, Simple Meals Friday,
- 1 cup coconut milk (I have used regular and light with no discernible difference)
- 6 tablespoons unsweetened cocoa powder (I love Dagoba)
- 2 fresh, ripe avocados, smallish
- ¼ cup honey, or more to taste (coconut nectar or maple syrup would also work)
- Dash of salt (this heightens the chocolate flavor)
- Puree the whole mixture in your blender until creamy and smooth. Feel free to add more cocoa or sweetener to suit your tastes.
- Fill your molds, freeze, or store in the fridge for a yummy pudding!!