How to Make the Best Chocolate Avocado Pudding

4 very ripe Hass avocados (about 2 pounds total)

¼ cup plain, chocolate preferred, or vanilla non-dairy milk, at room temperature (cashew milk, coconut milk, almond milk, oat milk, hemp milk, or soy milk)

3 to 5 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract or vanilla bean paste

¼ teaspoon fine salt

2 to 3 ounces of dark or bittersweet chocolate (70% or higher)

¼ cup agave nectar, mild-flavored honey, pure maple syrup (grade B preferred), date syrup, sorghum, or brown rice syrup

subheading: Optional add-ins:

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

⅛ teaspoon ground dried mild or hot pepper such as ancho, guajillo, or cayenne

2 tablespoons unsweetened coconut cream

½ teaspoon almond extract

subheading: Optional thickeners:

1 to 3 tablespoons coconut cream or coconut butter

½ very ripe banana

Equipment

Measuring cups and spoons

Sharp paring knife

Spoons

Food processor or blender

Microwave-safe bowl

Knife

Soft silicone spatula

Large bowl or 4 (½- to ¾-cup) ramekins or cups

Plastic wrap

Directions at thekitchn.com

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