Decadent, nourishing, creamy and smooth, this chocolate pudding is so delicious!
Chocolate, raspberry AND avocado?
Really? Yes! The avocado is full of healthy fats, protein, vitamin E and makes the pudding so creamy and smooth. The raw cacao powder adds a bold, chocolaty flavor, it’s full of antioxidants and very high in magnesium and iron. The raspberries are also an excellent source of antioxidants and are high in vitamin C.
Enjoy this rich chocolate raspberry avocado pudding as a snack or for dessert. It makes a wonderful dip too.
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- Place raspberries, lemon juice and 1 tablespoon water in a food processor fitted with the “s-shape” blade. Pulse until raspberries are smooth and make a sauce. If you need more water, add another tablespoon and pulse to combine.
2. Strain raspberry sauce through a fine mesh strainer, into a medium-size bowl. Give food processor a quick rinse under water to get any remaining raspberry seeds out.
3. Add raspberry sauce back to the food processor. Add all other ingredients. Pulse until combined and completely smooth, about 1-2 minutes. There should be no chunks of avocado.
4. Place pudding in a bowl, cover and place in the refrigerator to chill for a couple of hours.*
5. Serve cold
Vegan-Option: Omit honey and replace with unrefined sweetener of choice.
Serving Suggestions: Top with frozen or fresh raspberries, raw cacao nibs, or homemade whipped cream.
*Note: If you use frozen raspberries, the pudding will be cold and ready to eat immediately.
Storage: Store in the refrigerator up to 2 days.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 168 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 20g Fiber: 7g Sugar: 11g Protein: 2g