Mexican Chocolate Avocado Pudding

Cold + Creamy, Rich + Chocolatey. This version of Chocolate Avocado Pudding has a twist – a little Mexican spice! It’s freezable too! So you can make pudding pops all summer long!

1½ ripe medium avocados
1 large very ripe banana
¼ cup unsweetened Dutch Processed Cocoa Powder
½ cup salted creamy cashew butter (or almond butter)
¼ cup maple syrup or other sweetener of choice + more to drizzle on top
2 Tbs cashew milk or any other milk of choice (more to make pudding pops)
½ tsp Rodelle Vanilla Extract
⅛ teaspoon chipotle chile powder
⅛ teaspoon ancho chile powder
¼ teaspoon ground cinnamon
Kosher salt
crushed pecans

View the full recipe at OatandSesame →