mexican chocolate pudding

I had a friend request this recipe several times and referred to it as "pudding for grown-up." I'm guessing it's the avocados and lack of artificial everything they put in store bought puddings that makes it "grown-up."

If you are not a fan of avocado, have no fear as you will not taste it but it will help to give the pudding it's creamy texture. My husband does not like avocados and still enjoys this desert.

Mesquite powder is not easy to find in the store so I ordered a bag online but feel free to leave that ingredient out.

I took a class at my local community college where we were taught to make a whole meal using "raw" ingredients. Not "raw" as in "raw chicken" but as in nuts, seeds, fruits and vegetables that have not been heated. It was a great class taught by Kristie Chijimatsu who specializes in vegan and raw cuisine. This mexican chocolate pudding was one of my favorite recipes we made. You will notice the recipe calls for "raw" but you can use regular almond milk and cocoa powder if you are ok with it not being raw.

Dig in and enjoy some good "grown-up"pudding! 

Mexican Chocolate Pudding

Makes: 4 -1/2 cup servings

Ingredients:

2 avocados
3/4 cup raw cacao powder
3/4 cup maple syrup
1 cup raw almond milk  (or regular almond or coconut milk)
1 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp chili powder, or more to taste
pinch of salt
1 tbsp coconut oil (optional)
2 tbsp mesquite powder (optional)

Directions:

Process all ingredients in a blender or food processor until smooth. It will become a mouse consistency.
 *To keep it live, you should only add homemade nut/seed milks, rice or coconut milk.