Chocolado Pudding with Raspberry Sauce

Serves 4

​

1 medium very ripe avocado

5 T. unsweetened cocoa powder

1/2 tsp. cinnamon

1 tsp. vanilla

4 T. honey

Pinch salt

5 T. coconut milk

Raspberry Sauce (optional)

1/2 cup frozen raspberries

2 T. maple syrup

2 T. water

1 T. chopped mint for garnish

 

​

In a food processor blend the avocado, cocoa powder, cinnamon, vanilla, honey, salt and coconut milk together until smooth and creamy. Add more honey if a sweeter taste is desired. Chill.

 

For the raspberry sauce place the raspberries, maple syrup and water in a small pot. Bring to a boil, reduce the heat and simmer and cook until the liquid is reduced by half about 7 minutes. Cool slightly. In a blender, blend until smooth.

 

Serve the chocolate pudding with raspberry sauce and mint.