Ingredients

Instructions

1. 1
   Melt dark chocolate chips in a double boiler or in the microwave, until melted, stirring every 30 seconds. Allow to cool 1-2 minutes.
2. 2
   Put the dark chocolate, chocolate milk, avocados, maple syrup, vanilla extract, cinnamon and salt into a blender and puree on high for 30 to 60 seconds, until smooth and creamy. Scrape down the sides with a spatula.
3. 3
   Transfer the pudding to glasses, ramekins or jars and chill in the fridge for at least 3 hours.
4. 4
   To serve, top each pudding with fresh raspberries.