With 4th of July coming up I made a festive dairy free /vegan chocolate pudding. This summer dessert is perfectly refreshing with seasonal berries. Plus, it's so easy to make!
Ingredients:
- 2 ripe medium avocados
- 1/3 cup cocoa powder
- 1/4 cup honey or raw agave nectar for vegan recipe (don't use maple, as it overpowers the pudding)
- 1/2 coconut cup milk (or any of your choice-soy, almond milk, etc.)
- 1 1/2 teaspoon vanilla extract
Instructions:
Blend all ingredients in a food processor, until smooth and creamy. If pudding is too thick, add more milk or if it is too thin add more avocado. Chill pudding for 1 hour before serving. Top with fresh strawberries or raspberries and blueberries. If you have leftovers you can freeze them in popsicle molds for chocolate fudge pops (a personal favorite of mine!).
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