Makes 4 servings
1/2 cup (120ml) unsweetened almond milk (or any other milk)
3/4 cup (180ml) pure maple syrup, plus more to taste (or other sweetener)
3/4 cup (52g) raw cacao powder or unsweetened cocoa powder
1/4 cup (33g) creamy almond butter
1/4 teaspoon peppermint extract, plus more to taste
Pinch of sea salt
4 medium avocados, pitted and peeled
1/4 cup (30g) shelled hemp seeds or 1/4 cup (35g) blanched slivered almonds, to serve
Fresh mint leaves, to serve (optional)
Throw the milk, maple syrup, cacao powder, almond butter, peppermint extract, and salt into your KitchenAid® Pro Line® Series Blender container, secure the lid, and process on variable speed 4 for 5 to 10 seconds until well combined. Add the avocados.
Secure the lid again, remove the center lid cap, and insert the tamper.
Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the ingredients through the blades until smooth and creamy.
Spoon the mixture into four dessert bowls or cocktail glasses, and chill in the fridge for a couple of hours.
Serve topped with the hemp seeds or blanched almonds, and some fresh mint leaves.
Prep Notes: You could omit the peppermint extract to make plain chocolate pudding.
Or, you could substitute the peppermint extract with either
1 1/2 teaspoons ground cinnamon or 1/8 teaspoon red pepper flakes.
You could also substitute the almond butter for 1/3 to 1/2 cup creamy peanut butter. If you do this, you will need to add 1 to 2 tablespoons more maple syrup.
Due to the oxidation of the avocados, this recipe only stays at the peak of flavor for 3 to 4 hours.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*