Ingredients: 2 servings
- 1/3 cup full-fat coconut milk
2 tbsp. cocoa powder or raw cacao (to taste)
2 to 3 tbsp. Lakanto or Swerve sweetener (to taste) - 1⁄2 large avocado
1⁄2 tsp. vanilla extract * plus 1⁄2 tsp. vanilla for whipping cream - 1⁄2 tsp. ground cinnamon
- ½ tsp. instant coffee (optional)
- 1/8 tsp. kosher salt
- 1⁄2 cup coconut whipping cream, chilled in
- refrigerator for 2 hours before whipping up
- 1 tsp. powdered Lakanto sweetener
Add coconut milk, cocoa powder and sweetener to a saucepan over medium heat. Heat up, whisking to combine, until you have a smooth mixture (though you may still have a few cocoa lumps). You do not want to warm it up too much, just use the heat to combine the ingredients. Remove from heat.
Stir in vanilla extract, cinnamon, coffee (optional) and salt. Using an immersion blender, blend avocado or alternatively transfer to a food processor and blend avocado until silky smooth.
Add cocoa mixture and blend until fully incorporated. Taste for sweetness and seasoning and adjust accordingly with more sweetener or salt. Transfer to a serving bowl and refrigerate for at least 20 minutes.
While the pudding is setting, whip the coconut whipping cream, add 1⁄2 tsp. vanilla extract and 1 tsp. powdered Lakanto sweetener. Fold in whipping cream into pudding, serve or refrigerate. Keep in mind that it’s best to keep the chocolate pudding in the fridge.
If you’re feeling fancy: garnish with homemade candy pecans and toasted unsweetened coconut flakes.
Recipe Notes – Feel free to get creative with the extract and add anything from coconut flakes to almonds. When reading the nutrition facts, keep in mind that most of the carbs come from the avocado (100g).
Nutrition facts:
Amount per serving: 1 serving with coconut and a few nuts
| Calories | Total Fat | Total Carbs | Dietary Fiber | Sugar | Protein | Net Carbs |
| 380 | 38g | 18g | 12g | 0.3 g | 7g | 6g |