1cupcoconut milkI have used regular and light with no discernible difference. Half and half, or creamy nut milk also options.
4-6tablespoonsunsweetened cocoa powderI love Dagoba if you like dark chocolate, use 6 tablespoons
2smallavocadosripe. About 350-400g whole avocados.
1/2cuphoneyto taste. Taste and decide! 1/4 cup for an extra dark flavor, more for sweeter! Date syrup, coconut nectar, or maple syrup would also work for a vegan option. And liquid allulose for a sugar free version.
1/8teaspoonsea saltthis heightens the chocolate flavor. Optional
2teaspoonsvanilla extractoptional. Mint extract also a nice touch for my chocolate mint fans!
Instructions
Halve each avocado. Using a sturdy knife, firmly hack the center of the pit with the knife to lodge it in the nut, then twist to remove. Scoop out the green flesh and place in the blender or processor bowl.
Add in all remaining ingredients and puree the whole mixture in your blender or food processor 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!!