Chocolate Mocha Avocado Pudding with Coconut Whipped Cream
Jump start your day with a goodness-packed Chocolate Mocha Avocado Pudding with Coconut Whipped Cream breakfast! It'll Mocha you go Coco-Nuts!
2 medium-large avocados, chilled in the fridge
½ cup full-fat coconut milk
⅓ cup cacao powder
¼ cup maple syrup
1 tbsp protein powder of choice
2 tsp vanilla extract
for coconut whipped cream:
1 can coconut cream, chilled
2 tbsp maple syrup or organic sugar
1 tsp vanilla extract
1. Slice the avocados in half and remove the pit, then scoop out flesh and place in a food processor with the coconut milk, cacao powder, maple syrup, protein powder, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
2. Place your can of coconut cream in the refrigerator the night before making the whipped cream. Chill mixing bowl for 30 minutes, then open can and scoop out the hardened coconut cream. Using a hand mixer, beat coconut cream for one minute, then add in the maple syrup or sugar and beat for an additional minute until thick and fluffy.