</a><p>We can all agree that avocados make any dish better. But did you know you can use them to improve your sweets? Let chef Donal Skehan</a> show you how to make a killer chocolate avocado pudding that doubles as a frosting for healthy cakes. You'll never look at avocados the same again! For more recipes like this, be sure to check out Donal's cookbook Fresh</a>. </p><br /><p></p><br /> <p>Related:</p><br /> <br /> <li><br /> You Have to Try This Avocado Ice Cream - It's a Game Changer!</a><br /> </li><br /> <li><br /> Bake Eggs in Avocados For the Ultimate Breakfast Trick</a><br /> </li><br /> </ul><br /><br /><br /></i></a> Chocolate Avocado Pudding From Donal Skehan</a></p><br /> Ingredients<br /><ol><br />3 ripe avocados</li><br /><br />1/3 cup cocoa powder</li><br /><br />1 teaspoon espresso powder</li><br /><br />1/3 cup honey</li><br /><br />3 tablespoons coconut milk</li><br /><br />1 teaspoon vanilla extract</li><br /><br />1 teaspoon sea salt, plus extra for sprinkling</li><br /><br />1 tablespoon raw cacao nibs, plus extra for sprinkling</li><br /></ol><br /> Directions<br /><br /><ol><br /><li>Slice open avocados, remove the stones, and scoop the flesh into a food processor.</li><br /><li>Add the cocoa powder, espresso powder, honey, coconut milk, vanilla extract, and sea salt into the food processor and blitz until smooth.</li><br /><li>Stir through the raw cacao nibs until combined. </li><br /><li>Transfer the mixture to 4 individual serving dishes, cover with cling film, and chill in the fridge for 30 minutes until slightly firm. </li><br /><li>When ready to serve, sprinkle with a little more sea salt and raw cacao nibs.<br /></li><br /></ol><br /> Information Category Desserts, Puddings/Mousse Yield 4 servings Cook Time 40 minutes <br /> <br /> <br /> <br /><br /><br /><br /> <br /> <br /> <br /> <br /> <br />
