Chocolate Pots de Creme

recipe adapted from Allergy-Free Desserts

Ingredients

• 2 very ripe avocados
• 3/4 c. unsweetened cocoa powder
• 2/3 c. Grade B maple syrup
• 1/4 c. honey
• 1 tsp. vanilla extract
• 1/2 tsp. instant espresso powder
• 1/2 tsp. salt

Directions

1. Peel and seed the avocados.  Scoop the avocado flesh into the pitcher of a blender.  Add the cocoa powder, maple syrup, honey, vanilla, espresso powder, and salt.  Puree on high speed until thoroughly combined and completely smooth, stopping frequently to scrape down the sides of the pitcher.  Pour the pudding into 5-or-6 ounce ramekins, chill, and serve.  
2. Store the puddings, covered and refrigerated, for up to 2 days. Serves 6.

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