Dark Chocolate Avocado Pudding
- ¾ cup dark chocolate chips, melted
- ¾ cup skim or low fat milk (chocolate is preferred)
- 2 ripe avocados, peeled and pitted
- ½ cup pure maple syrup
- 1 tsp. vanilla extract
- Pinch ground cinnamon
- Pinch coarse salt
- ½ cup raspberries, for garnish
Melt dark chocolate chips in a double boiler or in the microwave, until melted, stirring every 30 seconds. Allow to cook 1-2 minutes.
Place the dark chocolate, milk, avocados, maple syrup, vanilla extract, cinnamon and salt in the blender and puree on high for 30-60 seconds, until smooth and creamy. Scrape down the sides with a spatula.
Transfer the pudding to glasses, ramekins or jars and chill in the refrigerator for at least 3 hours.
To serve, top each pudding with fresh raspberries.