Vegan Chocolate Espresso Pudding
4 large avocados, ripe
1/2 cup agave nectar*
2/3 cup unsweetened cocoa powder
6 tbsp chocolate almond milk
2 tsp vanilla
2 pinches sea salt
1 tsp fine espresso grounds
Scoop the avocado into a food processor or blender. Measure in the agave nectar, cocoa powder, almond milk, vanilla and sea salt. Pulse and blend until silky smooth, scraping down sides as needed. Scrape into a large bowl and stir in the espresso grounds and chai spice mix. Taste and adjust espresso and chai flavoring as desired.
Scoop into smaller ramekins, cover with plastic wrap and refrigerate for 30 minutes or overnight to set.
Agave Nectar can be substituted with maple syrup. If you do this, you may need to decrease the amount of almond milk you use to keep the pudding thick.
Recipe and Photo: Foodista / CC BY