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 the 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 Healthy 2Day Wednesday, Kids in the Kitchen, Full Plate Thursday, Thriving on Thursday, Frugal Days Sustainable Ways, Pennywise Platter, Keep It Real Thursday, Simple Lives Thursday, Freaky Friday, Fresh Bites Friday, Wellness Weekend,GAPS Friendly Friday, Fight back Friday, Foodie Friday, Sugar Free Sunday, Seasonal Celebration Sunday, Melt in Your Mouth Monday, My Meatless Monday, Monday Mania, Make Your Own Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Traditional Tuesdays, Hearth & Soul, Gluten Free Wednesday, Cast Party Wednesday, Real Food Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways,
- 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!!