This simple no-bake pudding comes together quickly in a food processor or blender. The key is using perfectly ripe avocados for the creamiest texture and adjusting the sweetness to your preference.

1. Step 1: Make sure your avocados are fully ripe - they should yield to gentle pressure when squeezed.

   Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-powered blender.

2. Step 2: Start with less maple syrup and add more to taste if needed.

   Add the cocoa powder, maple syrup, vanilla extract, almond milk, and salt to the food processor.

3. Step 3: The pudding should be silky smooth with no green flecks visible.

   Blend all ingredients until completely smooth, stopping to scrape down the sides as needed. This should take about 1-2 minutes.

4. Step 4: The flavor will develop and deepen after chilling.

   Taste and adjust sweetness if necessary by adding more maple syrup, one tablespoon at a time.

5. Step 5: For a more elegant presentation, use clear glass dishes to show the rich chocolate color.

   Transfer the pudding to individual serving dishes or a large bowl.

6. Step 6: This step is important to maintain the smooth texture.

   Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

7. Step 7: The pudding can be made up to 2 days ahead and stored covered in the refrigerator.

   Refrigerate for at least 30 minutes to allow the pudding to set and the flavors to develop.

8. Step 8: A small sprinkle of flaky sea salt can enhance the chocolate flavor.

   Before serving, garnish with chocolate chips, fresh berries, or a light dusting of cocoa powder if desired.

This pudding is best enjoyed within 2 days. The natural enzymes in the avocado will eventually affect the flavor if stored longer. For a more indulgent version, fold in 1/4 cup of melted dark chocolate before chilling.