To me, this is CHOCOLATE PUDDING PERFECTION. It works as a fantastic high-fat snack or as an appropriate ending to a lighter meal. It's dense and nutritious and if you use stevia or monkfruit powder to sweeten it, it is very low carb.

The best part about it is that it takes about two minutes to blend it all together, and it's ready to eat right away. (You do need to have the avocado chunks frozen beforehand though.)

This recipe also couldn't be easier as it has only one step: blend. Two if you count adjusting the sweetness. Like most of my other recipes that use alternative sweeteners, you can mix and match sweeteners like I prefer doing, and adjust the amounts you use to your own liking. 

Almost-Instant Chocolate Pudding

• 1/2 medium avocado, frozen (cut into smaller chunks before freezing)

• half a can of full-fat coconut milk

• small handful of cashews

• drizzle of MCT or spoonful of coconut oil

• large heaping spoonful of cacao powder (2-3 tablespoons)

• a large pinch or two of vanilla powder

• pinch or two of sea salt

• 1/2-1 teaspoon maca

• 1 tablespoon mesquite powder, optional

• raw honey or stevia or monkfruit to taste, or a combination

• 2-3 ice cubes, made of water or leftover coffee

In a high speed blender, put all ingredients, and blend at high speed, adding just enough water to get the blades to engage (1/4-1/2 cup) and using the tamper to push the sides down and get everything amalgamated. Watch the pudding turn fluffy and delightful. Add in a few ice cubes if you desire the pudding to be cold. Blend till everything is incorporated, then adjust the sweeteners to your likening, adding more if necessary. Serve in a bowl topped with cacao nibs, bee pollen, or anything you like!

Perfection! Now go enjoy!

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