Chocolate Pots de Creme in Almond Crust

Pudding. Budino. Pots de crème. Heaven on Earth.

Whatever you call the silky rich custard that is the perfect end to any meal – you want and need more of it in your life.

Indulgent as it is, we can still healthify this much-loved dessert.

“How?” You ask.

Avocados, of course!

And plenty of cacao; that wonderful superfood that creates the chocolate-y goodness in this world.

So let’s simplify dessert tonight. No oven or stovetop needed. Just grab your blender and a few whole food ingredients, and watch the magic unfold.

Then take a seat and revel in awe at the amazingness YOU created.

Chocolate Pots de Crème in Almond Crust

2 large avocados, skin and pits removed

¼ c full-fat coconut milk

½ c cacao

1 tsp vanilla extract

1/3 c pure maple syrup

¼ tsp salt

Combine all ingredients in a high speed blender and blend using a tamper, until smooth and creamy, like pudding. You may have to scrap the sides a few times. Transfer to a ramekin or almond crust and chill. Top with coconut whipped cream and pecans or hazelnuts before serving. Best enjoyed chilled, within 24 hours.

Almond Crust (optional)