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Chocolate Avocado Pudding

Recipe courtesy of Jason Wrobel

Show: How to Live to 100

Episode: How to Live to 100

Chocolate Avocado Pudding

Name: Chocolate Avocado Pudding
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Ingredients: 3 tablespoons hemp seeds; 1 cup agave nectar; 1 1/2 tablespoons coconut oil; 4 medium avocados, pitted; 1 cup cacao powder; 1 teaspoon sea salt; 1 teaspoon ground vanilla powder; 1/4 cup jungle peanuts, optional topping; Fresh blueberries, for topping; Extra-fine shredded coconut, for topping

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 6 to 8 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 6 to 8 servings

Ingredients

3 tablespoons hemp seeds

1 cup agave nectar

1 1/2 tablespoons coconut oil

4 medium avocados, pitted

1 cup cacao powder

1 teaspoon sea salt

1 teaspoon ground vanilla powder

1/4 cup jungle peanuts, optional topping

Fresh blueberries, for topping

Extra-fine shredded coconut, for topping

Directions

Watch how to make this recipe.

Blend the hemp seeds and 1 1/2 cups filtered water on high speed in a blender to make fresh hemp seed milk. Add the agave nectar, coconut oil and avocados. Blend again until smooth. Add the cacao powder, salt and vanilla powder. Vigorously blend, using the tamper if necessary, until creamy and smooth. Top the pudding with peanuts, blueberries and shredded coconut. Serve immediately or chill in the refrigerator for 20 minutes.

Cook’s Note

This pudding stays fresh for up to 5 days in a sealed container in the refrigerator. If you have a peanut allergy, you may substitute another nut to top the pudding with.

Chocolate Avocado Pudding

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