Silky smooth and totally addictive, this paleo and keto chocolate pudding is most definitely on crack! Make a single serving for a quick treat (or double up and keep in the fridge!).
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Add coconut milk, cocoa powder and sweetener to a saucepan over medium heat. Heat up, whisking to combine, until the ingredients have incorporated (though you may still have a few cocoa lumps). You do not want to warm it up too much, rather just use the heat to combine the ingredients. Remove from heat.
Stir in vanilla extract, cinnamon, coffee (optional) and salt. Add avocado and blend using an immersion blender. Alternatively transfer to a food processor and blend until silky smooth.
Taste for sweetness and seasoning and adjust accordingly with more sweetener or salt. Transfer to serving glass and either enjoy at room temperature or chill until fully set (our preference). You can always pop it in the freezer for 15 minutes, and keep in mind that this chocolate pudding keeps well in the fridge for a couple days.
If you're feeling fancy: garnish with grated dark chocolate and flakey sea salt!
*Please see section on sweeteners for deets and possible substitutions. And if paleo, feel free to use good-old maple syrup.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
When reading the nutrition facts, keep in mind that most of the carbs come from the avocado (100g).
Paleo & Keto Chocolate Pudding-For-1 https://www.gnom-gnom.com/paleo-keto-chocolate-pudding/