This dessert is so rich and delightful that it will having you scraping every last bit from the bottom of your bowl. There is just something about chocolate and citrus... The perfect combination.
Makes Four 1/2 Cup Servings.
Ingredients:
3 Ripe Avocados pitted and removed from the skin.
1/2 Cup Unsweetened Cocoa Powder
3/4 Cup of Organic Honey ( I like Orange Blossom or Wild Flower for this.)
1 Meyer Lemon Zest and Juice ( save a small amount of the zest for garnish)
2 Tablespoons of Madagascar Vanilla
3/4 Cup of Coconut OR Almond Milk
1 Tablespoon of softened Coconut Oil
Pinch of Kosher Salt
Directions:
In a Cuisinart or Blender combine the Avocado, Coconut Milk, Vanilla, Honey, Coconut Oil, Meyer Lemon Juice and Zest. Purée until combined; scraping the sides as needed. Next add the Cocoa Powder and pulse until combined. It should be the consistency of a very thick pudding. If you prefer you may add more coconut milk 1 Tablespoon at a time until you've reached your desired consistency.
Spoon the pudding into glass or ceramic bowls and cover with plastic wrap. Refrigerate for at least 10 minutes.
Best when served slightly chilled. Just before serving sprinkle the top with the remaining zest you set aside for garnish. The pudding will firm up a bit upon refrigeration and the flavors will mature.
Extras: If you would like you can serve this in glass jars with lids or along side your favorite fruit as a decadent dip.
No comments:
Post a Comment