This chocolate pudding is super easy to make, and bonus: it’s packed with protein and refined sugar-free. I have even included a low-carb option that doesn’t take away from the flavor at all!
(serves 2, or 1…)
1 whole avocado
1/2 cup full-fat canned coconut milk
1 handful macadamia nuts
1 Tbsp sweetener of choice
For paleo: maple syrup or honey
For Keto: I like to use Lakanto’s Maple Flavored Monkfruit Syrup
1 tsp cinnamon (or more to taste)
1 Tbsp vanilla
A pinch of sea salt
Add everything to a blender or food processor and blend until combined and desired consistency is reached. (Add more coconut milk if needed).
Top with all the berries in the world, and maybe some chocolate chips if you’re feeling adventurous. Or just leave plain, it tastes great either way!
Grab a spoon and enjoy!
You can also refrigerate to be enjoyed later. This pudding should last 2-3 days in the fridge, however, I have yet to even put mine in the fridge as I tend to inhale it upon pouring out of the blender.