⅔cupunsweetened almond milkregular milk is fine if you don't care about vegan!
⅓cupunsweetened cocoa powder
½cupmaple syruphoney, or a combo, plus more if needed
2teaspoonsvanilla extract
½teaspoonalmond extractoptional - it's strong!
¼teaspoonground cinnamon
pinchsalt
Instructions
Scoop the flesh of the avocados into a blender or food processor with the rest of the ingredients. Blend for 2-3 minutes until very smooth. If the mixture is very thick (thicker than pudding), add a splash more almond milk. Taste, and add more cocoa for richness or more honey or maple syrup if you'd like a sweeter finished product. Adjust seasoning and blend again until you're satisfied with the taste.
Scoop the pudding into little dishes or ramekins and chill for 1 hour or more. Garnish with fruit, whipped cream, mint, or all of the above!
Notes
The recipe calls for all maple syrup, but I added about half of the amount at first and tasted - the mixture was really bitter but tasted strongly of maple, so I switched to honey for the second half of the sweetness. You could also use agave!
Almond extract produces a strong almond flavor, even in small quantities. If you don't like it, just skip it! It can take away from the chocolate flavor of the pudding, but I love it.