1ripe avocado, pitted (~6.5 ounces, or 1/2 cup mashed)
1cupfrozen cherries(127 grams)
2Tablespoonscocoa powder(10 grams, or more to taste)
4or 5Medjool dates(85 grams; or 1/4 cup of maple syrup)
In a high-speed blender, combine the avocado, cacao powder, dates, water, and almond extract, if using. Blend until smooth. (Note: If your avocado is smaller than 6 ounces, use only 1/4 cup of water to start with. You can always add more, if you need to!)
Once the avocado pudding looks smooth, add in the frozen cherries and blend again. Taste and adjust any flavoring, as needed. You can add another tablespoon of cacao powder for a richer chocolate flavor, or a tablespoon of maple syrup for more sweetness.
The pudding should be cold from the frozen cherries, so it's ready to serve right away. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze in popsicle molds for a frozen ice pop later.
Nutrition information is for 1 of 4 servings, roughly 1/2 cup each. This information is automatically calculated, and is just an estimate, not a guarantee.