Eggless Chocolate Pudding
Creamy, delicious pudding with two forms of chocolate and thickened by avocados.
- 1 cup water
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tbsp vanilla
- 1/4 tsp peppermint extract optional
- 1/4 tsp salt
- 2 avocados large
- 3 1/2 ounces dark chocolate chips
Combine water, sugar, cocoa, vanilla, peppermint (if using), and salt in a small pan. Cook over medium heat until it simmers and sugar and cocoa dissolve. Cook for 2 minutes after it begins to simmer. Remove from heat and cover pan.
Put flesh of avocado into a food processor. Process for 2 minutes, until it is very smooth. With processor running, slowly add chocolate water mixture. Process until smooth and completely incorporated, about 2 minutes more.
Microwave dark chocolate chips until melted, stirring at 30 second intervals. Add to avocado mixture and process until smooth.
Transfer pudding to 4 serving cups, cover, and refrigerate at least 2 hours before serving.
If low iodine, use iodine free salt and dairy free chocolate chips. Adapted slightly from America's Test Kitchen
Calories: 365kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 183mg | Potassium: 732mg | Fiber: 9g | Sugar: 22g | Vitamin A: 149IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg