At the end of my kids’ first week back to school this year, I was exhausted. Between getting them back into the groove of school schedules and all that goes with that (earlier bedtimes, homework, etc.) and pulling together everything that their teachers needed, I felt ready to turn back the clock and do summer vacation all over again. I was in definite need of a sweet treat. So I turned to two of my favorites—chocolate avocado pudding and chocolate chia pudding. I couldn’t decide which one I should make, so instead of making both and completely overindulging, I decided to merge the two into one: Chocolate California Avocado Chia Pudding.
I don’t know why I hadn’t thought of doing this sooner. It was a home run with my taste buds and with my kids. Plus, I totally satisfied my need for a refreshing, late summer treat.
I made my pudding a smooth pudding, but you could go with a more traditional chia pudding texture by stirring in the chia seeds after blending everything else together. Making the pudding is simply a matter of blending all the ingredients together in a blender until it is smooth and creamy, then pouring the pudding into ramekins or pudding cups and putting them in the fridge to chill and set. You can have a sweet, creamy chocolate treat without having to use the stove!
Chocolate and California Avocado Chia Pudding Recipe
Makes 4 large servings
- 1 large California Avocado, peeled, pitted, and cubed
- 2 cups coconut milk
- 1/4 cup chia seeds
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 1/4 tsp. fine grain sea salt
- Blend all of the ingredients in a blender on high until smooth and creamy. (Blending time will vary depending on the power of your blender.)
- Pour the pudding into individual ramekins or cups, cover with plastic wrap, and place in the refrigerator for at least 3 hours, or overnight, to chill and set.
- Serve chilled topped with fresh berries, nuts, granola, etc.