Deluxe Chocolate Pudding Surprise

Chocolate pudding

from Chia Seeds: Bursting With Energy (page 87) by Lani Rossetta

In a blender, place all ingredients except avocados and water:

  • 1/2 cup agave nectar and 1/2 cup maple syrup
  • 1/2 cup organic, unsweetened cocoa powder (not raw)
  • 1 Tablespoon plus 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • scan 1/2 teaspoon salt

User blender to process until smooth.

Add 3 peeled, pitted avocados last and blend (in food processor) just enough to make a silky texture. Do not over process.

Add just enough Basic Chia Gel* to make creamy, up to 1/2 cup. If mixture seems too thick, add a little bit of water.

Refrigerate 4 hours before serving. This pudding can also be frozen. Add less water for a chocolate sauce and no water for a fudge-like candy. Keeps 3 days, covered, in refrigerator and much longer if frozen.

Garnish with fresh berries, mint leaves, raw pistachios and/or tiny, cubed candied ginger.

Variation: Layer in parfait glasses with Cashew Whipped Crême.

Variation: Experiment with a little peppermint extract in place of vanilla for a chocolate-mint flavor.

*Basic Chia Gel

In a jar or container with a lid, measure out 2 1/2 cups water. Use a whisk to whisk in 1/3 cup of chia seeds. Let sit for 5 minutes, then whisk again. Or cover and shake. Store covered in the refrigerator for up to 3 weeks.