Chocolate Avocado Pudding

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Zander’s school is having a Valentine’s Day party tomorrow, and I signed up to bring the  (vegan) turkey sandwiches, which are pictured at the bottom. But no party is complete without a (healthy) dessert, so I decided to also make some little chocolate puddings for Zander and his friends. This one has only four ingredients and takes mere minutes to whip up in the kitchen, but you’d never know it by the way it tastes!

CHOCOLATE AVOCADO PUDDING

Ingredients:
(1) 3 ripe organic avocados
(2) about 1/4 cup of raw organic cacao powder (Adjust to taste–I would use at least twice this much cacao powder if I were making the pudding for adults, and I might also add some vanilla extract and/or a pinch of sea salt–but for toddlers, this amount of cacao powder was just right.)
(3) about 1/3 cup raw organic agave nectar
(4) about 1 cup of vegan milk (Start with 1/2 cup and add more, bit by bit, until you’ve achieved the desired consistency. If you want to keep this recipe entirely raw, use raw almond milk. Otherwise, use any type of vegan milk you like–coconut milk, soymilk, rice milk, etc. I used vanilla soymilk, because I was too tired to make my own batch of raw almond milk after work tonight.)

Instructions:

Blend all of the above in a Vitamix or other high-powered blender until it is so smooth, creamy, and decadent that no-one would ever guess in a million years that it is actually good for you or made from something that is green.

Play with the amounts and add more cacao powder, agave nectar, and/or vegan milk as needed, until you have the perfect blend to suit your family’s taste buds.

Chill the pudding in the fridge–if you can stop yourself from eating it straight from the blender. It’s really nice served on its own or with fresh raspberries (or other berries) on top.

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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