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Choc-Mint Pudding

Throw the milk, maple syrup, cacao powder, almond butter, peppermint extract, and salt into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 4 for 5 to 10 seconds until well combined.

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Ingredients

6

Steps

Ingredients

  • 120 mlunsweetened almond milk
  • 180 mlpure maple syrup, plus more to taste
  • 52 graw cacao powder or unsweetened cocoa powder
  • 33 gcreamy almond butter
  • ¼teaspoon peppermint extract, plus more to taste
  • Pinchsea salt
  • 4medium avocados, pitted, and peeled
  • 30 gshelled hemp seeds or 1/4 cup (35g) blanched slivered almonds, to serve
Make it now
  • Step 1

    Throw the milk, maple syrup, cacao powder, almond butter, peppermint extract, and salt into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 4 for 5 to 10 seconds until well combined.

  • Step 2

    Add the avocados, secure the lid again, remove the center lid cap, and insert the tamper.

  • Step 3

    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.

  • Step 4

    Spoon the mixture into four dessert bowls or cocktail glasses, and chill in the fridge for a couple of hours.

  • Step 5

    Serve topped with the hemp seeds or blanched almonds.

  • Step 6

    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.

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Choc-Mint Pudding

Step 1

Throw the milk, maple syrup, cacao powder, almond butter, peppermint extract, and salt into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 4 for 5 to 10 seconds until well combined.

Step 2

Add the avocados, secure the lid again, remove the center lid cap, and insert the tamper.

Step 3

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.

Step 4

Spoon the mixture into four dessert bowls or cocktail glasses, and chill in the fridge for a couple of hours.

Step 5

Serve topped with the hemp seeds or blanched almonds.

Step 6

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.

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