Step 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.

Step 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.

Step 3

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

Step 4

Notes

Step 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.