Chocamole (AKA Chocolate Avocado Pudding)

Avocado

I would just like to start by saying that I am not a fan of avocados.

Okay. Let me clarify that. I am not a fan of avocados sliced on a sandwich or in a salad. In fact, if it’s there, I’ll most likely push it to the side or offer it to someone I’m with.

And don’t even get me started on guacamole. That stuff makes me gag.

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But throw an avocado (or three) in with a little cocoa powder, vanilla extract, maple syrup, and almond milk, and I can’t get it in my mouth fast enough.

Seriously. One small batch of this stuff lasts about 24 hours in our household. And not because The Hubster gets an ounce of it. Nope. He’s usually not fast enough.

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The very first time I had chocamole, my brain was all like “this stuff is weird” and my mouth was all like “this stuff is awesome.” An epic battle ensued, causing me to miss out on this fabulosity for quite some time.

And then, about a year ago (almost to the day), I worked up the nerve to make it again. I was craving some dairy free chocolatey goodness and was sent the link to this pudding by 4 or 5 different people.

Maybe they knew something I didn’t about avocados. Maybe.

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Turns out, they did.

Also, turns I actually do like avocados. They just need copious amounts of chocolate and maple syrup for my brain to consider them edible.

Who. Knew.

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And honestly, this stuff looks and feels like chocolate pudding.

It satisfies like no other. All of those good fats make 1 or 2 (thousand) spoonfuls super satisfying.

So what if it’s made from avocados…

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Avocado
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Chocamole

Prep Time 7 minutes
Total Time 7 minutes
Servings 4 -6
Author Emily Levenson | emilylevenson.com

Ingredients

  • 2 avocados
  • 1/3 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 cup maple syrup
  • 1/4 cup almond milk or milk alternative

Instructions

  1. Combine all ingredients into a blender or food processor. Blend until smooth.
  2. Transfer to a bowl and place in the refrigerator.
  3. Chill for at least 2 hours.
  4. Serve and enjoy!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

2 comments / Add your comment below

  1. How is it possible not to like avocados?! They are seriously in my top five foods ever. I’m going to have to try this.

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