Avocado & Almond Butter Chocolate “Pudding”

Avocado & Almond Butter Chocolate “Pudding”

Bianca Trejo

Bianca Trejo

March 27th, 2018

Avocado & Almond Butter Chocolate “Pudding”

Level: Easy
Yield: 6 small jars (2 inches in diameter, 2.75 inches tall)
Total Time: 40 minutes
Active-prep time: 20 minutes
Chill time: 20 minutes

Ingredients
3 small ripe avocados
½ cup almond butter, salted
¼ cup honey
¼ cup unsweetened cocoa powder
1 tsp vanilla paste
1/8 tsp salt
½ tsp ground cinnamon (OPTIONAL)

For garnish
2/3 cup coconut, toasted
1/2 cup slivered almonds

Directions

Preheat oven to 350 F. Lay coconut out on a parchment lined sheet pan.

Core and scoop out avocado. Place into the bowl of a food processor with the blade attachment. Add almond butter, honey, unsweetened cocoa powder, vanilla paste and salt (and cinnamon if using). Process until smooth. Transfer filling to piping bag.

Once oven is preheated toast coconut 12-15 minutes until golden brown. Let cool.

Pipe the chocolate pudding mixture into the jars, stopping a little before halfway filled. Layer 1 tsp of toasted coconut and ½ tsp slivered almonds into each jar.

Pipe more filling until almost reaching the top. Sprinkle with remaining almonds and toasted coconut.

Refrigerate for 20 minutes.

Keep refrigerated, for up to 5 days.

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