Chocolate Avocado Pudding

I've made a dozen versions of chocolate avocado pudding, and this is my current favorite. Coconut sugar lends a depth of sweetness - a little like molasses - that I prefer to honey or banana. By melting the sugar with water first, then adding this syrup to the avocado and melted chocolate, the resulting texture of the pudding is silky rather than grainy: exactly what makes this version nostalgic and so delicious. I'm all about efficiency in the kitchen, but this extra step is worth it!

Why I Love It:

• Chocolate Pudding is the dessert of my childhood, and I love updating classics with versions that are better for the brain. Avocado contains brain-supportive fats like Vitamin E, and carotenoids like lutein, which

• reason 2

• reason 3

Ingredients

2 large ripe avocados (check the stem of the avocado to determine ripeness. If it loosens easily, the avocado is ripe).

⅓ C coconut sugar

6 oz dark chocolate, broken into chunks (or use chocolate chips)

1½ C hot water

2 tsp pure vanilla extract

½ tsp sea salt

Optional for topping: dark chocolate shavings, toasted coconut, berries, whipped cream, fresh mint

Equipment

1 small sauce pot

Food processor with S blade

1 medium sized glass bowl

Measuring cups

Glass measuring cup

Measuring spoons

Baking spatula

8 oz glass jars for serving/storing

Instructions

Using a sharp knife, remove the pit of the avocado and scoop out the flesh (make sure to get the flesh closest to the skin and leave nothing behind - this is where the most nutrition lives!)

Add the avocado flesh to a food processor fitted with an S-blade. Puree until creamy, stopping to scrape down the sides of the bowl as necessary.

Melt the chocolate: Add 1½ C of water to a small sauce pot and set a medium sized glass bowl over the water: this is called a double boiler. Add dark chocolate to the glass bowl. Bring the water to a simmer. As chocolate melts, stir it occasionally. Once melted, add the chocolate to the pureed avocado.

Melt the sugar: Measure out 1/2 C of water from the hot water used to melt the chocolate (discard the remaining water). Add ½ C water back to your sauce pot and add the coconut sugar. Bring to a simmer and stir until coconut dissolves. Add this syrup to the avocado and chocolate mixture.

Puree the pudding: add the vanilla and salt to the food processor and puree until smooth. Serve in glass jars, or store covered in jars in fridge for up to 4 days.

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