Add all ingredients to a small bowl and blend with an immersion blender until smooth and creamy. (For a rustic texture, mash with a fork.) Taste and adjust sweetness per you.
Divide between two containers and serve. Makes approximately 3/4 cup.
Store covered in the refrigerator up to 3 days.
Serves 2 at 4.82 NET CARBS per serving.
(NOTE ONE) Use a RIPE avocado. Unripe avocados have a stronger "green" flavor and a firm, watery texture opposed to buttery, creamy texture.(NOTE TWO) To make dairy-free and Paleo use 1/4 cup coconut cream and coconut sugar to taste. The pudding will be soft but firm up in the refrigerator as it chills.(NOTE THREE) Be careful using stevia with chocolate as they make each other very bitter.(NOTE FOUR) One third tablespoon is 1 teaspoon. Bensdorp, a red cocoa, produces the best color and flavor - It's really wonderful. Black or dark cocoa will turn the pudding gray. Make sure the cocoa powder is free of lumps or you will use more than intended and the pudding may be bitter.