A simple dairy-free, raw chocolate pudding made with just 5 key ingredients. Lightly sweetened with just a touch of maple syrup to satisfy a chocolate craving and keep you full with healthy fat from the avocado.
Scoop out avocado and add to a food processor, add raw cacao powder and blend.
Add maple syrup, coffee, vanilla and pinch of sea salt. Blend until well combined and no green from avocado remains.
Distribute pudding evenly into two serving dishes and refrigerate for at least an hour.
When ready to serve, make the whipped coconut topping: Freeze a mixing bowl for 20 minutes. Use coconut cream from an overnight refrigerated can of full-fat coconut. Add 1/2 tsp vanilla and whip until the cream is thickened.
Spoon out a tablespoon or two of the coconut cream and top the chocolate pudding. Top with seasonal berries and serve!