BY CHEF KATIE MIST

Chocolate Pudding

You CAN have it all with this decadent Chocolate Pudding recipe. Not only is a rich and creamy dessert, it actually satisfies that guilty pleasure craving. But the fun doesn't stop there! Our Chocolate Pudding packs a powerful punch by delivering protein, fiber, and powerful antioxidants. All of these nutrients are coming from a few secret ingredients -- avocado, black beans and dates. Don't be nervous, the cocoa, vanilla and natural sweetness from the dates over-power the neutral flavors of the avocado and black beans. This Chocolate Pudding recipe will last for 3-4 days in the fridge, so go ahead and indulge. You deserve it.

Cook Time: n/a | Prep time: 10 mins | Serves/Serving: Servings = 4-6

Ingredients

• 1 can black beans, drained and rinsed well

• 1⁄2 ripe avocado

• 6 pitted Medjool dates

• 1⁄4 cup cocoa powder

• 1⁄2 teaspoon pink Himalayan sea salt

• 1⁄2 cup + 2 tablespoons nut milk (we love Three Trees pistachio milk)

• 1 teaspoon vanilla

• 1 tablespoon maple syrup

• 1⁄4 cup finely chopped pistachios

• Fresh raspberries for garnish

Instructions

1. In a small bowl, cover dates with hot water to soften, about 5 minutes. This will help them blend smoothly.

2. In a food processor, combine black beans, avocado, dates, cocoa powder, salt, nut milk, vanilla and maple syrup.

3. Blend until silky smooth, about 5-7 minutes, scraping down the sides as necessary to make sure there are no lumps.

4. Transfer to an airtight container and chill for at least 3 hours.

5. Garnish with pistachios and raspberries just before serving.

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