You’ll never believe this pudding is sugar-free, dairy-free and gluten-free because it tastes so good. I’ve been making it for years ever since a good friend made it for me. You can double the recipe and put it in a pie crust and it makes an excellent chocolate cream pie.
1 cup unsweetened coconut cream
2/3 cup swerve sweetener
3 ounces dark chocolate (at least 70% cocoa or higher)
3 large ripe avocados, peeled and pitted
1/2 cup high quality unsweetened cocoa powder
2 tsp pure vanilla extract
1/4 tsp iodized salt
Fresh berries to garnish
In a small sauce pan heat up on medium heat coconut cream, dark chocolate and swerve until chocolate is melted and swerve is melted. Stir constantly. Remove from heat & set aside.
In a high speed blender mix avocado, coconut cream mixture, cocoa powder, vanilla and salt until smooth. This could take a few minutes of stopping to scrape down the sides every 30 seconds.
Transfer to dessert dishes and cover with saran wrap. Refrigerate for at least an hour and up 2 days.
Top with fresh berries when ready to serve.