Zubereitung

1. 1

   Scoop the avocado into a food processor or blender. Measure in the agave nectar, cocoa powder, almond milk, vanilla and sea salt. Pulse and blend until silky smooth, scraping down sides as needed.

2. 2

   Scrape into a large bowl and stir in the espresso grounds and chai spice mix. Taste and adjust espresso and chai flavoring as desired.

3. 3

   Scoop into smaller ramekins, cover with plastic wrap and refrigerate for 30 minutes or overnight to set.

4. 4

   Notes

5. 5

   * Agave Nectar can be substituted with maple syrup. If you do this, you may need to decrease the amount of almond milk you use to keep the pudding thick.