- Flesh of 2 large ripe Hass avocados, chopped into 1-inch pieces
- 6 Tbsp unsweetened cocoa powder
- 1/2 cup full-fat coconut milk
- 1/4 cup granular Swerve sweetener, divided
- 1½ tsp pure vanilla extract, divided
- 1/2 tsp almond extract
- 1 tsp instant espresso powder
- 3/4 tsp sea salt, divided
- 1 (15-oz) can coconut cream (not cream of coconut), refrigerated for 24 hours
- 2 Tbsp cocoa nibs, for garnish, optional
- Chill a mixing bowl in the freezer for the whipped cream.
- In a food processor fitted with steel blade or a blender, add the avocado chunks, cocoa powder, coconut milk, 3 tablespoons of the Swerve sweetener, 1 teaspoon of the vanilla extract, almond extract, espresso powder, and 1/2 teaspoon of the sea salt. Process until smooth and creamy, stopping a few times to scrape down the sides. Divide the pudding between 4 glasses and chill, covered, for 2 or more hours.
- Meanwhile, make the whipped coconut cream: without shaking or turning the refrigerated can of coconut milk, remove it from the fridge. Open it and scoop the solid white coconut cream at the top into a bowl, discarding the coconut water or saving it for another use. With an electric hand mixer or a stand mixer with the whisk attachment, add the coconut cream to the chilled bowl and beat until fluffy and smooth. Add in the remaining 1 tablespoon Swerve sweetener and the remaining 1/2 teaspoon vanilla extract. Refrigerate until ready to use; it will firm when chilled and soften at room temperature, so let it sit at room temperature until it softens slightly and re-whip it if needed.
- To serve, top each glass of pudding with 1/4 of the whipped coconut cream, sprinkle with cocoa nibs and the remaining 1/4 teaspoon sea salt, and enjoy.