Chocolate Avocado Chia Pudding


Serves 4

2 very ripe avocados (I used Hass avocados)

⅓ cup / 4 oz / 113 gr raw organic honey (or maple syrup)

⅓ cup / 1.4 oz / 40 gr cocoa powder

3 tablespoons extra virgin coconut oil

1 teaspoon vanilla extract

½ teaspoon chia seeds, ground


Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender and mix with a spoon to make the blending easier.

Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving (this allows the chia to thicken).

Sprinkle with chopped almonds, walnuts, cocoa nibs or top with some whipped cream or Greek yogurt before serving.