*If using dates to sweeten this pudding I like to use 1/4 cup to 1/3 cup deglet noor dates which tend to be less costly than medjool dates. Soften the dates in warm water for 5 minutes. Then add the dates to the blender but reserve the soaking liquid. If you are omitting the maple syrup you will likely need to splash in a few teaspoons of the date water to help the pudding blend. Use just a teaspoon at a time so you can avoid adding too much liquid. 

1. Start by melting the chocolate chips in the milk. This avoids the chocolate sticking to the sides of the blender. Combine the chips and milk in a heat proof bowl and heat in the microwave for 20 seconds. Stir to fully melt the chocolate chips. Alternatively, combine the milk and chocolate in a small pot and heat over low heat on the stovetop. Stir constantly until the chocolate is just melted.
2. Slice the avocados in half and remove the pits. Scoop out the avocado flesh by running a spoon around the edges and add the flesh to a blender.
3. Add the chocolate milk and the remaining ingredients.
4. Blend until the pudding is smooth and fully combined.
5. Refrigerate until ready to serve or enjoy immediately. Keeps well in the fridge for up to two days.
6. To make individual pudding cups I use four 4oz jars. Fill the jars about half way with chocolate avocado pudding, top with my 5 minutes whipped cream, fresh berries, and garnish with some shaved chocolate.