Peppermint Avocado Pudding

Today we're making a yummy peppermint pudding using ripe avocados and cocoa as the base for the recipe. Avocados are super creamy when blended and nobody will ever suspect that this pudding is a healthy treat!

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Course: Dessert

Cuisine: American

Keyword: avocado, avocado chocolate pudding, chia pudding, chocolate dessert, christmas

Prep Time: 5

Total Time: 10

Servings:

Calories: 217kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

4 pudding cups or ramekins
1 small food processor

Ingredients

2 avocados Use 1 if it's very large
1 can unsweetened coconut milk chilled overnight in the fridge
1/4 cup maple syrup
1/3 cup cocoa powder
1 small candy cane crushed

Instructions

Put all ingredients (except candy cane) in a small food processor. Process until smooth.
Divide mixture between 4 pudding cups or ramekins.
Cover with plastic wrap and chill in the refrigerator until serving.
Garnish with crushed candy cane (if using). Use the back of a coffee mug to crush the candy cane.

Notes

Use a hand-held mixer if you don't have a food processor.

Cover and store in the fridge for up to 4 days.

Use more (or less) sweetener to taste.

Use monk fruit sweetener or coconut sugar in place of maple syrup to reduce sugar content. If you do this, add a bit of cream or non-dairy milk to get the creamy texture we are looking for.

Nutrition