Chocolate Pudding BOWLS WITH COCONUT CREAM AND CHERRIES

This recipe is everything you want chocolate pudding to be. —EvE

SERVES 4 OR 5

COCO CREAM

1 (14-oz [414-ml]) can coconut cream or full-fat coconut milk

½ tsp vanilla extract (optional)

PUDDING

2 avocados

¼ cup (60 ml) maple syrup

¼ cup (27 g) cacao powder

Pinch of Himalayan salt

⅛ tsp ground cinnamon

¼ tsp vanilla powder

½ cup (120 ml) almond milk

TOPPINGS

Cherries

Cacao nibs

FOR THE COCO CREAM

Scrape out the cream top of either the chilled coconut cream or milk into a chilled bowl. With a mixer, beat for 30 seconds until creamy, adding vanilla if desired. Use immediately or refrigerate; it will keep for 1 to 2 weeks.

FOR THE PUDDING

Blend everything together until smooth, creamy and thick. Adjust amounts according to preference. Serve pudding in bowls with whipped coco cream, cherries and cacao nibs.