Chocolate Avocado Pudding with Coconut Whipped Cream

1. Place the avocados and almond milk in a food processor and process until smooth.

2. Add the dates, cocoa powder, vanilla and salt and process again until very smooth.

3. Add the melted chocolate, cinnamon and coconut cream and process until thickened. Transfer the mixture to a bowl, cover with plastic wrap and place in the fridge.

4. Place the contents of 1 can of coconut cream in a cold bowl and whip for 3 minutes, or until fluffy. Add coconut extract and stevia (if using) and whip for 1 minute longer. Transfer bowl to the fridge.

5. Once ready to serve, scoop the pudding into serving dishes and top with coconut cream. Serve immediately.

Chocolate Avocado Pudding with Coconut Whipped Cream
Makes 6 servings

All you need:
5 ripe avocados
1/2 cup unsweetened almond milk
6 pitted medjool dates
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
Pinch salt
1 1/2 cups vegan chocolate chips (such as Enjoy Life), melted
1/4 teaspoon ground cinnamon
3 tablespoons coconut cream

Whipped Cream
1 can coconut cream, chilled
1 teaspoon pure coconut extract
1/2 teaspoon liquid stevia (optional)

All you do:
1. Place the avocados and almond milk in a food processor and process until smooth.
2. Add the dates, cocoa powder, vanilla and salt and process again until very smooth.
3. Add the melted chocolate, cinnamon and coconut cream and process until thickened. Transfer the mixture to a bowl, cover with plastic wrap and place in the fridge.
4. Place the contents of 1 can of coconut cream in a cold bowl and whip for 3 minutes, or until fluffy. Add coconut extract and stevia (if using) and whip for 1 minute longer. Transfer bowl to the fridge.
5. Once ready to serve, scoop the pudding into serving dishes and top with coconut cream. Serve immediately.