Avocado Chocolate Pudding

Very easy to make (although you need a blender of some description - good luck trying to do this mashing and mixing by hand) and gorgeous, both in terms of flavour and consistency, assuming you blended it properly.



  • 2 Medium sized ripe avocados. Riper the better really!
  • 1/2 Can of normal fat coconut milk
  • 1/4 - 1/3 of a tub of Ricotta. I think they come in 300g containers, so 75 - 100g. This is optional really, but it adds to the nice tasting fats and improves the texture
  • Cocoa. In terms of how much, I'd probably say 'to taste' (unhelpful) but realistically, between 3 and 6 teaspoons
  • 1 tsp vanilla essence/extract
  • 2 - 3 tsp honey. Now, if I was making this as carb free as possible I'd recommend using Stevia or similar instead, but I really don't think the honey is too much



Really? Blend it all together, stick it in glasses and refridgerate.


I like serving with double cream. My partner likes serving with double cream and chopped nuts. In fairness, it's better that way, but sometimes I can't be bothered to chop the nuts (blending makes them too fine and powdery).

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