Chocolate Avocado Pudding (Vegan)

Scoop the flesh of the avocados into a blender or food processor with the rest of the ingredients. Blend for 2-3 minutes until very smooth. If the mixture is very thick (thicker than pudding), add a splash more almond milk. Taste, and add more cocoa for richness or more honey or maple syrup if you’d like a sweeter finished product. Adjust seasoning and blend again until you’re satisfied with the taste.

Scoop the pudding into little dishes or ramekins and chill for 1 hour or more. Garnish with fruit, whipped cream, mint or all of the above!

Notes:
1. The recipe calls for all of the listed amount of maple syrup, but I added about half of the amount at first and tasted. The mixture was really bitter but tasted strongly of maple, so I switched to honey for the second half of the sweetness. You could also use agave!
2. Almond extract produces a strong almond flavor, even in small quantities. If you don’t like it, just skip it! It can take away from the chocolate flavor of the pudding, but I love it.
3. Adapted from Two Peas and Their Pod, Blender Girl cookbook.