Preparation time: 2 hours
Cooking time: 1 hour
Servings: 3


½ cup vegetable oil
½ tablespoon sugar
1 tablespoon cocoa powder

For the pudding:

1 teaspoon peppermint oil
14 ounces coconut milk
1 avocado, pitted, peeled and chopped
1 tablespoon sugar


1. In a bowl, mix vegetable oil with cocoa powder and ½ tablespoon
sugar, stir well, transfer to a lined container, keep in the fridge for 1
hour and chop into small pieces.

2. In your blender, mix coconut milk with avocado, 1 tablespoon sugar
and peppermint oil, pulse well, transfer to your Slow cooker, cook on
Low for 1 hour and mix with the chocolate chips you made at the

3. Divide pudding into bowls and keep in the fridge for 1 more hour
before serving.

Nutrition: calories 140, fat 3, fiber 2, carbs 3, protein 4