This divine dairy free recipe is an adapted version of this one at an edible mosaic and comes highly recommended! In a mood of high excitement at how good it tasted, the pudding was scoffed before I remembered to take any photos, but I don't doubt I shall make it again...
Chocolate Avocado Pudding
1 1/2 ripe avocado
3/4 cup coconut milk
1/4 cup nut butter (I used almond but choose your favourite, or if you don't do nuts just leave it out)
4 tbsps maple syrup
3 tbsps unsweetened cocoa powder
40g dark dairy free chocolate
3 tsps vanilla extract
a pinch of sea salt
Break the chocolate into pieces and process in a food processor until finely chopped. Add all other ingredients and process until smooth and creamy (there'll still be a few bits of chocolate but that's fine). I used Green & Black's dark chocolate and cocoa powder.
If you want it more chocolatey, taste and then add more cocoa powder. Likewise, if you want it sweeter, adjust the amount of maple syrup. You can also make it less sweet if you prefer, or use other sweeteners. It's a very adaptable recipe!
Serve and enjoy! I served it in wine glasses with raspberries. Gorgeous.