PLANT-BASED CHOCOLATE PUDDING

• 1 ripe avocado
• 2 tablespoons honey, agave or maple syrup
• ¼ cup good quality unsweetened cacao powder  (can add 1-2 TBSP more for more Dark Chocolate flavor)
• ½ teaspoon pure vanilla extract
• 2 tablespoons Plant milk (I like Cashew)
• ​1 cup washed raspberries or strawberries (optional to garnish)

1. Halve the avocados and remove the pit.  Using a spoon, scoop out the flesh and put into a small blender or food processor (I used the Vitamix blender). Add the agave, maple syrup or honey, cacao powder, vanilla, salt, and milk. Blend until very smooth. *if too thick as it is blending add more plant milk in 1-tbsp increments at a time until desired consistency. Taste and adjust for desired sweetness. (I used honey as the base sweetener and at the end added 1-2 tsp of maple syrup)
2. Pour mixture into a bowl and chill until ready to serve. Top with fresh raspberries, strawberries, bananas, etc.

​Recipe Tips:
When choosing avocados for this dessert, go for the smaller, Hass variety. The large, green, smooth skinned Florida avocados don’t have a creamy enough texture.