Dark Chocolate Avocado Pudding

I don't know about you, but it makes me so happy that chocolate is healthy! The health benefits don’t extend to milk chocolate or white chocolate (which is not really chocolate at all!), so the darker the better is the rule. We can enjoy dark chocolate in so many ways and, in the process, get enough antioxidants to support our cardiovascular health, brain, mood and blood sugar. It’s also a great way to get in the extra healthy fats you may need if you are managing a condition like Cystic Fibrosis. Make sure to choose raw cacao as in this recipe or a chocolate that has 70% cacao or higher for the greatest health benefits.

A bonus with this recipe is the heart healthy fat and potassium you get from the avocado. If you use a ripe avocado and blend well, you won’t even know it’s there, but you’ll get the amazing health benefits!

What You Need:

•  1 avocado peeled and pitted

•  5 teaspoons unsweetened 100% cacao powder

•  4 tablespoons maple syrup

•  1 tablespoon virgin coconut oil

•  1/3 teaspoon soy sauce preferably low sodium

•  1/4 teaspoon balsamic vinegar

•  1/4 teaspoon vanilla extract

•  pinch of salt

How To:

Add all ingredients to a food processor and blend on low for one minute or until well combined. Serve as is or chilled. I like to dress up the pudding with berries, nuts or hemp seeds on top.

Notes: If you are not using low-sodium soy sauce, skip the pinch of salt. If you want this to be gluten free, you can use a gluten free soy sauce.  You can substitute the virgin coconut oil with regular coconut oil (also known as refined coconut oil). Just know that the virgin coconut oil provides flavor to the recipe and swapping it out might make the avocado flavor more pronounced. This recipe can be made ahead and refrigerated. In the refrigerator, the Chocolate Avocado Pudding will harden up a little because coconut oil solidifies in cooler temperatures.