I am always experimenting with raw chocolate puddings. I vary the base between avocados and fresh coconut meat. Both are delicious, but provide a different flavor profile. Coconuts take longer to blend into the smooth creamy consistency, but you need less sweetener. With avocado, you have to be sure your avocados are perfectly ripe, but not over-ripe and mushy or the final product will be too runny. Adding some pistachios and spices to my classic recipe turned out to be a delicious sweet surprise!
Ingredients
2 large ripe avocados (can use 1 ½ cups fresh coconut meat instead)
6 Medjool dates pitted
1/4 cup maple syrup
1/4 cup pistachios (or pistachio butter)
1/2 cup cacao powder
2 teaspoon chipotle powder (optional)
1 tablespoon cinnamon
1/2 cup water
Place all ingredients in your food processor and pulse to combine. Run motor and add liquid. You may need to add a bit more water. Stop and scrape the sides of the bowl, and turn on the motor again, adding more liquid if you need to. Chill and Serve.
