Add the avocado and coconut cream to a food processor and pulse together until incorporated.
Add the maple syrup, banana and cocoa powder and blend until incorporated, about 15-30 seconds.
Add the cacao nibs if desired and blend again.
Scoop the pudding into one container or 3-4 mini containers. Cover the top with saran wrap, pressing until the pudding so that water doesn't condense in the pudding.
Place in your fridge for at least 3 hours to set.
Garnish with a mint leaf, coconut whipped cream and a sprinkling of cocoa powder.
Enjoy!
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Notes
HOW TO MAKE COCONUT CREAM You can buy coconut cream or make it from full fat coconut milk. Place a can of coconut milk in the fridge overnight. The cream will separate from the water. The next day, scoop out the thick coconut cream to equal 1/3 cup.You can store the rest of the coconut cream in a container and use otherwise, and then pour out the liquid coconut water and drink it or use it in a smoothie.If you try this No Bake Chocolate Avocado Pudding, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.