Scoop out the ripe avocado flesh into a blender or food processor. Make sure you remove any dark spot in the flesh, this is what because weird avocado taste in avocado dessert recipes.
Add in the rest of the ingredients, order doesn't matter.
Blend/process at high speed for 1 minute. Stop, scrape down the sides of the bowl, repeat for 20 seconds until there are no more lumps of avocado and it forms a silky smooth chocolate pudding.
Taste the flavor, adjust sweetness by adding extra stevia drops if needed. If you want a more liquid pudding, add more dairy-free milk of your choice, 1 tablespoon at a time.
Serve into ramekin or glass jar.
Refrigerate at least 1 hour before serving. The flavor and texture will be better if served fresh.
Store for 3 days in an airtight container in the fridge.
The recipe serves 4 puddings.
Ingredient substitutions:Milk: you can use any plant-based milk you like for this recipe but I highly recommend canned coconut milk to fully hide the avocado flavor and create the best silk texture.Sweetener: Keto/low carb/sugar-free, use sugar-free liquid sweetener made of Monk fruit or powdered erythritol (same ratio) but this second option will make the pudding less smooth.Paleo/vegan:feel free to use maple syrup or agave syrup if you prefer. But not that it will raise the sugar and carbs content of each serving!Net carbs: 3.6 g per serving