Rich Decaf Mocha Vegan Avocado Pudding

When you're fat, but good fat. It's that time of year when you crave sugar still but actually need a vegetable.This version of the creamy, dairy-free pudding features a rich chocolate flavor with a subtle coffee note for depth–a delicious mocha twist. Even my avocado-disliking, chocolate-loving uncle liked this one.

Ingredients

5 small ripe avocados

1 teaspoon vanilla extract

1/3 cup almond milk (or other plant-based milk)

3 tablespoons unsweetened cocoa powder

1 tablespoon decaf instant coffee powder (or espresso powder)

2 1/2 tablespoons creamed or unpasteurized honey (Use maple syrup for a strictly vegan option)

Instructions

Prepare the Avocados: Carefully halve and peel the 5 ripe avocados. Discard the pits.

Combine Dry/Wet Ingredients: In a separate bowl, use a fork to mix the vanilla extract, almond milk, cocoa powder, decaf instant coffee powder, and your chosen sweetener (honey or maple syrup). Whisk until the cocoa and coffee powders are mostly dissolved and the mixture is uniform.

Process: Transfer the peeled avocado halves and the cocoa-coffee mixture into the bowl of a food processor.

Blend to Perfection: Secure the lid and process the ingredients. Blend continuously, stopping frequently to scrape down the sides of the bowl with a spatula, until the pudding is completely smooth, lump-free, and has a rich, uniform consistency. This may take 1-2 minutes.

Serve & Chill: Spoon the pudding into small serving dishes. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to deepen and the pudding to firm up slightly.