Ingredients
- ¼ cup rice milk (62 g)
- ½ cup unsweetened cocoa powder (50 g)
- ½ cup maple syrup (180 g)
- 1 banana
- 1 avocado
- 1 tsp vanilla extract (optional)
- Toppings: coconut whipped cream and caramel syrup
Instructions
- Blend all the ingredients in a food processor or a blender until smooth.
- Divide between 2 serving glasses. I recommend you to chill the pudding for at least 2 hours or overnight, but it’s optional.
- Before serving, add the coconut whipped cream and the caramel syrup (or your favorite toppings).
Notes
Recipe adapted from Danza de Fogones