Ingredients
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2 large Hass avocadoes, cubed or 1 large florida avocado
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1/2 cup maple syrup, plus
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2 tablespoons more maple syrup
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2 -4 tablespoons sugar
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1 -2 teaspoon vanilla extract
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1 teaspoon balsamic vinegar
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1/2 teaspoon low sodium soy sauce
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1 cup cocoa powder
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1 pint raspberries
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fresh mint leaves, chopped
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shaved dark chocolate (to garnish)
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2 tablespoons coconut oil
Instructions
- Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
- Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
- Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.