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Spicy Avocado Chocolate Pudding


"This pudding is inspired by my favorite Mexican chocolate cake recipe. Cinnamon and cayenne pepper spice up this avocado-based dessert. It is sweetened with cream of coconut, which gives it a totally unique, exotic flavor. Enjoy!"
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2 h 10 m servings 261 cals
Original recipe yields 6 servings

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  • Cook's Note:
  • I also like to serve this in chocolate cups, made by dipping balloons into melted chocolate and allowing them to freeze until firm. Just be gentle in deflating and pulling the balloons out of the completed cups because the bottoms might tear out!

Nutrition Facts

Per Serving: 261 calories; 17 g fat; 30.6 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 25 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Doctored this recipe up heavily in order to make it palatable. Added extra cocoa, coconut cream, cayenne and cinnamon.

I used Hershey's dark chocolate cocoa. To balance out the bitterness I presume was from using dark cocoa, I added about 1/4 c extra coconut cream. I also added agave nectar to taste, around 2-3 ...

This was amazing!! Very chocolatey and think! I did use sweetened condensed milk in place of the cream of coconut (didn't have that on hand). Definitely will make this again!