[RECIPE BELOW] Avocado Chocolate Pudding.

This is ... bizarre. It's bizarre because it works? It's got a slight bitter aftertaste which I don't mind because I have 90% chocolate and that's more bitter. But otherwise, it's rich and creamy and high in fat. Weird isn't it? I don't find mozzarella in a sweet fathead recipe weird but this is something I find extremely odd even though avocados don't really have a strong taste.
I'll tell you what though, this recipe with some nuts and whipped cream is AWESOME.
IMPORTANT NOTE: THIS WILL SEEM VERY VERY SWEET BUT IT LOSES SOME OF THAT SWEETNESS AFTER BEING COOLED.

| The Recipe |

INGREDIENTS:
- 1/2 cup (115ml) Double/Heavy Cream
- 4 tbsp Cocoa Powder (CHECK CARBS BEFORE BUYING)
- 3 tbsp Sweetener (I used Erythritol)
- 1 medium Avocado, ripe (about 170g)
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon, ground
- 1/2 tsp Instant Coffee Granules
- 1/4 tsp Salt

METHOD:
1. In a large, microwave safe bowl (or in a medium saucepan, over low-medium heat), add cream. Place in the microwave on high heat for 1 minute intervals until hot (not boiling though).
2. Add the cocoa powder and sweetener. Whisk until well combined - you may still have some lumps, don't worry too much. (If using a saucepan, remove from the heat)
3. Stir in vanilla, cinnamon, coffee and salt. Then add the avocado and blend with an immersion blender (or add everything to a blender). Blend until nice and smooth.
4. Transfer the mixture to 4 serving dishes. Place in the freezer for 15-20 minutes to help solidify. Store in the fridge afterwards Enjoy!
These will stay fresh in the fridge for a few days.

MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4.
Per Serving:

Calories: 222kcal
Fat: 18g
Protein: 4g
Net Carbs: 2g


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Zazie Kevin MacLeod (incompetech.com)
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