makes 4-6 servings
1 ripe avocado, pitted and flesh scooped out
1 can black beans, drained and rinsed
1/4 - 1/2 cup light coconut milk
2 tablespoons honey
1 tablespoon unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips, melted
1 tablespoon chia seeds
1 teaspoon vanilla extract
mini semi-sweet chocolate chips [stir in at the end, optional]
1. Melt the chocolate chips in a double-broiler over medium-high heat. Stir with a rubber spatula to ensure even melting. Set aside.
2. In the bowl of food processor fitted with the metal blade, combine together the avocado and black beans. Slowly add in 1/4 cup of the coconut milk, pulsing between additions.
3. Add in the honey, cocoa powder, melted chocolate chips, chia seeds, and vanilla extract. Process until smooth. Add in additional coconut milk to achieve your preferred consistency. I added in about 1/4 cup more.
4. Spoon the pudding into a bowl with a tight lid. Chill in the refrigerator for at least 30 minutes before serving.
5. If desired, stir in about a teaspoon of mini chocolate chips into each portion of chocolate pudding before serving.