Chocolate Mocha Avocado Pudding with Coconut Whipped Cream
Jump start your day with a protein-packed breakfast! It'll Mocha you go Coco-Nuts!
Created by the lovely Hannah. Check out her Instagram @hannah__chia for more beautiful recipes!
2 medium-large avocados, chilled in the fridge
½ cup full-fat coconut milk
⅓ cup cacao powder
¼ cup maple syrup
1 tbsp Suncore Foods® Low GI Chocolate Mocha Boost Superplant Protein
2 tsp vanilla extract
for coconut whipped cream:
1 can coconut cream, chilled
2 tbsp maple syrup or organic sugar
1 tsp vanilla extract
Suncore Foods® Superbloom Rose Petals
Suncore Foods® Toasted Coconut Chips
Suncore Foods® Cacao Nibs
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.
3. To assemble: layer chocolate pudding and coconut whipped cream, and top with fresh berries, rose petals, cacao nibs, and coconut chips.