Featured on the KTLA Hatch Chile Segment.
This Chocolate Pudding is creamy, has a kick and tastes like CHOCOLATE!!! Now, there is chocolate in it…unsweetened cocoa powder but the main ingredient is AVOCADOS. Now before you go WTH????? Trust me….tasting is believing. My first time trying an avocado chocolate pudding was from Chef Mareya Ibrahim. I was so curious I had to try it and then, of course, I had to try another and then another. I’m not a huge fan of avocado toast or just eating avocado plain but I could eat a whole bowl of this chocolate pudding.
I added a bit more of this and a little less of that and a few extras and love the results. I encourage y’all to get creative.
Have fun in the kitchen! xo
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Ingredients
- 2 Large Avocados
- 1 1/2 tsp Hatch Red Chile powder
- 1/2 cup Unsweetened cocoa powder
- 3/4 cup Agave
- 1 cup Unsweetened Vanilla Almond Milk
- 1 tsp Vanilla extract
- 1/8 tsp salt
Topings
- 1/2 cup red raspberries
- 1/4 cup Melissas Hatch Clean Snax
Ingredients
Topings
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Instructions
- In a large mixing bowl every single one of the ingredients
- Using an immersion blender (or hand mixer) cream everything together creating a smooth silk-like texture
- Cover the pudding and put in the fridge for a few hours or overnight
- When you're ready to serve the pudding top each one with raspberries and a clean snax crumble. If you don't have clean snax you can substitute with granola or crushed nuts.
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