You’ll never believe this pudding is sugar-free, dairy-free, and gluten-free because it tastes so good. I’ve been making it for years ever since a good friend made it for me. You can double the recipe and put it in a pie crust and it makes an excellent chocolate cream pie.
1 cup unsweetened coconut cream
2/3 cup Swerve sweetener
3 ounces dark chocolate (at least 70% cocoa or higher)
3 large ripe avocados, peeled and pitted
1/2 cup high-quality unsweetened cocoa powder
2 tsp pure vanilla extract
1/4 tsp iodized salt
Fresh berries to garnish
In a small saucepan heat on medium heat coconut cream, dark chocolate, and Swerve until chocolate and Swerve are melted. Stir constantly. Remove from heat & set aside.
In a high-speed blender mix avocado, coconut cream mixture, cocoa powder, vanilla, and salt until smooth. Scrape down the sides every 30 seconds or so.
Transfer to dessert dishes and cover with saran wrap. Refrigerate for at least an hour and up to 2 days.
Top with fresh berries when ready to serve.