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.
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.
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.
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.
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…
7 minPrep Time
7 minTotal Time
- 2 avocados
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1/4 cup almond milk or milk alternative
- Combine all ingredients into a blender or food processor. Blend until smooth.
- Transfer to a bowl and place in the refrigerator.
- Chill for at least 2 hours.
- Serve and enjoy!
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.