Chia-Choco-Coco Pudding

I developed this recipe from numerous ideas in order to make a filling and nutritious, slightly sweet and chocolatey dessert. The pudding looks great ladled into glass sundae dishes and garnished with sprinkles of anything you desire—such as chopped almonds, coconut flakes, or chocolate shavings.

Chia-Chocolate-Coconut Pudding

1 can full-fat coconut milk

3/4 cup raw honey

1 ripe avocado, pitted and peeled

1/2 cup ground chia seeds

1/3 cup unsweetened cocoa powder

1/4 cup coconut butter or creamed coconut {denser than coconut oil}

1 tbsp. organic almond butter

1 tbsp. pure vanilla extract

{My first taste tester, my friend A., thought the almond butter gave an amaretto flavor; it would be interesting to use part almond extract or amaretto liqueur for flavoring, in place of vanilla.}

Combine everything in large food processor and blend until smooth, stirring several times with a spatula to make sure there are no chunks of avocado and to give the chia seeds a chance to absorb moisture. Makes 6-8 small sundae servings. Sprinkle with chopped nuts or organic whipped cream if desired.