Choc-Mint Pudding
Tools
Ingredients
Serving
120 ml
unsweetened almond milk
180 ml
pure maple syrup
52 g
raw cacao powder or unsweetened cocoa powder
33 g
creamy almond butter
1/4
tsp peppermint extract
-
sea salt
4
medium avocados, pitted, and peeled
30 g
shelled hemp seeds or 1/4 cup (35g) blanched slivered almonds, to serve
Step by step
Throw the milk, maple syrup, cacao powder, almond butter, peppermint extract, and salt into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 4 for 5 to 10 seconds until well combined.
Add the avocados, secure the lid again, remove the center lid cap, and insert the tamper.
Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the ingredients through the blades until smooth and creamy.
Spoon the mixture into four dessert bowls or cocktail glasses, and chill in the fridge for a couple of hours.
Serve topped with the hemp seeds or blanched almonds.
You could omit the peppermint extract to make plain chocolate pudding. Or, you could substitute the peppermint extract with either 1 1/2 teaspoons ground cinnamon or 1/8 teaspoon red pepper flakes. You could also substitute the almond butter for 1/3 to 1/2 cup creamy peanut butter. If you do this, you will need to add 1 to 2 tablespoons more maple syrup. Due to the oxidation of the avocados, this recipe only stays at the peak of flavor for 3 to 4 hours.