Ingredients2 h 10 m servings 261 cals
- Blend avocados, cream of coconut, cocoa powder, cinnamon, and cayenne pepper together in a blender until smooth. Transfer pudding to a bowl and refrigerate, at least 2 hours.
- 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!
Per Serving: 261 calories; 17 g fat; 30.6 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 25 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...