You won’t believe that there is avocado in this recipe! They are in the mousse, which becomes a velvety texture that is reminiscent of those unhealthy pudding cups that contain who knows what. The key to a successful chocolate avocado pudding is that the avocado must be perfectly ripe. You don’t want them overly ripe and they should not be underripe, otherwise you will taste a foul flavor. So…if you see a lot of black spots on avocados, or the avocados are too green and firm, don’t use them.

You can often identify a perfectly ripe avocado by the color of the skin. The skin should be darker and you should be able to easily pull off the small stem on the top. This is the best test! Once you pluck off that top stem, the color should be green. If it’s dark brown then the avocado is too ripe for your pudding. People often resort to feeling the avocado’s texture, but this is not always the best test. Granted a ripe avocado should have some give when you touch it.

Remember, you’ll need a food processor to make the crust. If you don’t want to make a large pie, you can alway make little tarts, so long as you have small tart dishes. We hope you enjoy this healthy chocolatey dessert that is 100% raw vegan. That means it’s perfect for all you cleansers out there!