Recipe by Meg Barkley
Plant-Based Chocolate Avocado Pudding
Yield: 4 servings
Blend the avocados, cocoa powder, brown sugar, Solar Grown™ Cacao Honey Spread, coconut cream, vanilla extract, and cinnamon in a blender until smooth. Transfer pudding to a container with a lid, then refrigerate until chilled, about 30 minutes.
Portion out the pudding into individual ramekins to serve. Top with a spring of mint or a dollop of whipped cream (vegan if you wish).