CHOCOLATE & AVOCADO PUDDINGS

Unlike traditional chocolate mousses, this version doesn’t need to be chilled and can be served just minutes after making.

MAKES: 4     PREP: 20 MINS     COOK: 5 MINS

2 ounces bittersweet chocolate, chopped

1 large ripe avocado, halved and pitted

¼ cup coconut milk

4 teaspoons maple syrup

½ teaspoon natural vanilla extract

pinch of sea salt

grated bitterwsweet chocolate and lightly toasted coconut chips, to decorate (optional)

1. Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat for 5 minutes, making sure that the water doesn’t touch the bottom of the bowl.

2. Scoop the avocado flesh from the skin into a food processor. Process until smooth, then add the coconut milk, maple syrup, vanilla extract, and salt. Spoon in the melted chocolate and process until smooth.

3. Spoon the mixture into small shot glasses. Decorate the tops with a little grated chocolate and a few toasted coconut chips, if using. Serve immediately or chill in the refrigerator until needed.

per pudding: 246 cal / 16.4g fat / 7.3g sat fat / 24.5g carbs / 16.1g sugars / 0.4g salt / 4.9g fiber / 2.4g protein

HEALTHY FATS

Avocados have a bad press for being high in calories, but they are rich in healthy monounsaturated fat—the good kind that helps maintain healthy cholesterol levels.