Avocado isn’t just for salads and guacamole—mixed with the right combo of dates and cocoa, it is a tasty dessert filled with antioxidants and beneficial anti-inflammatory fats that help nutrient absorption. Add some hydrating, omega-rich chia seeds and you have a treat that is full of satisfying nutritional benefits.
Food processor or
Try to buy everything organic. Here’s why.
2 ripe avocados
1 tsp vanilla extract
1 tsp chocolate extract
10 Medjool dates, pitted (here’s how)*
1/4 cup cocoa powder
1 1/2 tsp coconut aminos (optional, but great for depth of flavor)
Pinch sea salt
2 cup water
3 tbsp chia
Fresh berries (optional)
*If you like extra sweetness, add some sucanat (to taste) or a few more dates to the blended mixture.
Let’s get started.
Slice, pit and scoop the flesh from your avocados into the blender. Make sure to really scoop out all of it, the greatest concentration of carotenoids in avocado occurs in the dark green flesh that lies just beneath the skin. I have actually read that it’s recommended to peel the avocado like a banana. I’ll have to try that…
Place all other ingredients, except chia seeds, into the blender and mix until super creamy.
Pour blender contents into a large glass bowl. Now, stir in chia.
Place in the fridge to cool for about 30 minutes before serving. I like to add some chilled, fresh berries to the pudding for extra flavor and nutrients.
Store leftovers in an airtight glass container in the fridge.
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