MAKES 2-3 SERVINGS
2 large ripe avocados, pitted and peeled
3 tablespoons cacao powder or cocoa powder
1/4 teaspoon pure vanilla extract
1 tablespoon almond butter
Pinch of sea salt
2 tablespoons coconut or almond milk
Raspberries
Shredded coconut
Combine the avocados, cacao powder, maple syrup, vanilla, almond butter, salt, and coconut milk in a blender and blend until smooth, scraping down the sides as necessary.
Divide the pudding between two or three bowls and top it with raspberries and shredded coconut. Avocado pudding is best when eaten immediately.