This Salted Avocado Chocolate Pudding is thick, rich, creamy, a snap to make and healthy! It makes a great vegan/paleo/gluten free option for your holiday dessert table.
Boy, oh, boy you guys. This Salted Avocado Chocolate Pudding is bringing me right back to my earliest childhood holiday memories. But I have both healthified it and adultified it. I got rid of all the refined sugar and added a serious flavor injection from my new best friends….cocktail bitters.
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I have literally zero memories of Christmas growing up that don’t include chocolate pudding. I loved it so much layered inside a pie crust and topped with mounds of Cool Whip. I’m getting warm and fuzzy thinking about it.
But fuzzy is the operative word there. Since my youth, I’ve developed a little sugar problem. It makes me so sleepy. If you ever see me having a regular dessert you pretty much know that is my way of saying “Good Night.”
Coconut sugar, which is what I’ve put in this avocado chocolate pudding recipe, does not have that effect on me. Which is great because I don’t want to say “goodnight” to my guests before they’re good and ready to leave. Which, if I play my cards right, will be way after dessert.
Healthy Avocado Chocolate Pudding Recipe
According to my daughter you can not taste the avocado at all. “Like, at ALL.” For her, this was a plus. She also really liked the salty punch from the Vanilla Bean Salt.
For me, I love the complexity from the bitters. They add hints of cinnamon and citrus to every bite with no fuss at all. I’m becoming officially obsessed with bitters. They’re so versatile.
Please let me know if you serve this pudding at your holiday festivities by taking a picture and posting it to social media with the hashtag #midlifecroissant so I can see!
But most importantly…..HAPPY AND HEALTHY HOLIDAYS!
This pudding is so yum I also took it to the party over at Buns In My Oven
- 2 avocados flesh only, cubed
- 1/3 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1/3 cup hazelnut milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean salt
- 1 teaspoon chocolate bitters
- 2 teaspoons orange bitters
Place all ingredients in a food processor and blend until it's smooth and creamy with no avocado bits left whole.
Will keep in airtight container in the fridge for two to three days but tastes best served on day one.