Black Sapote Chocolate Pudding

A naturally chocolatey pudding made from fully ripe black sapote, blended smooth with cacao, a splash of dark coffee, warm cinnamon, and gentle sweetness. Creamy, rich, and surprisingly decadent without dairy or melted chocolate.

Yield: 4 servings
Prep Time: 10 minutes

Ingredients

• 4 ripe black sapotes

• Pinch of sea salt

• Pinch of cinnamon

• Splash of dark coffee

• 3-4 tbsp oat milk (added slowly)

• 2-4 tbsp Cacao powder, sifted (to taste)

• 2-4 tbsp Simple syrup (organic sugar + water, to taste)

• Chia seeds (for topping)

Directions

1. Cut the black sapotes in half, remove and discard the seeds, and scoop the flesh into a bowl.

2. Mash until smooth and pudding-like.

3. Add sea salt + cinnamon.

4. Stir in a small splash of dark coffee to enhance the chocolate flavor.

5. Slowly fold in oat milk, about 3 tablespoons total, until creamy.

6. Sift in cacao powder little by little, tasting as you go.

7. Sweeten gently with simple syrup until it tastes like classic chocolate pudding.

8. Chill for a thicker texture or enjoy immediately.

9. Top with chia seeds and serve

   *This fruit must be completely ripe to enjoy. It is ready when it appears to be overripe like a deflated avocado. You can place them in the fridge to slow down the ripening process. That allows a 1-2 day window to make your pudding. Also allowing you to have your chocolate pudding immediately since the fruit has been chilling in the fridge.