Dark Chocolate Pudding
3/4 cup dark chocolate chips, melted
3/4 cup non or low fat milk (chocolate is preferred)
2 ripe avocados, peeled and pitted
1/2 cup pure maple syrup
1 tsp vanilla extract
Pinch of ground cinnamon
Pinch of sea salt
1/4 cup raspberries, for garnish
Melt dark chocolate chips in a double boiler or in the microwave, until melted, stirring every 30 seconds. Allow to cool 1-2 minutes.
Put the dark chocolate, milk, avocados, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Scrape down the sides with a spatula.
Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
To serve, top each pudding with fresh raspberries.