4 ripe avocados
2 boxes of baking chocolate (make sure it's dairy-free), 8 ounces total
2/3 cup cacao powder
1/2-3/4 cup unsweetened almond milk
1/2 tsp. vanilla
Melt bakers chocolate in a small saucepan over low heat. Add a splash of the milk to the pan to keep chocolate from sticking. Allow chocolate mixture to cool somewhat, but not harden. Peel avocados. Put all ingredients into a food processor and mix well. I did not use added sugar, but it is an option. Adjust the amount of nondairy milk to taste, more milk will make a softer pudding.
Chocolate almond milk could be substituted for the unsweetened almond milk for a sweeter, more chocolaty pudding.
Sugar is optional. I didn't use any, as the chocolate does bring a sweet flavor. You could use any sweetener you enjoy.
(Pictured above on left, all ingredients in food processor; bottom left, mixture after blending together is soft; on right, pudding after refrigeration)