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Mint Chocolate Pudding


  • 13 oz avocado flesh (3 small or 2 medium)

  • ¾ cup light coconut milk

  • 1 cup unsweetened, undutched cocoa powder

  • Pinch salt

  • ¼ tsp pure peppermint extract

  • Xyla xylitol, to taste

  • 2 tbsp cocoa nibs

  • 1/3 cup chocolate casein or whey powder

Total Time: 10 min Prep: 10 min Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Place the avocado flesh and coconut cream or milk into a blender and blend on high until smooth.

Add the cocoa powder, salt, extract, and xylitol and blend on high.

Note: You will need to stop the blender and stir the ingredients regularly as this is very thick. It will be hard work for even the best blenders.

Add the casein or whey powder, if using, and blend on low until completely mixed.

Spoon into 4 glasses or dishes and refrigerate for at least 30 minutes until chilled.

Sprinkle with the cocoa nibs and serve.