Chocolate Avocado Pudding

24 Mar

Ok, I know that sounds weird. Chocolate and avocado in the same dessert. Gross, even. But hear me out. IT’S GOOD. And good for you! Creamy avocado easily takes the place of pudding’s traditional fat sources: whole milk and eggs. And while neither of those ingredients aren’t necessarily bad, avocado has properties that are far more desirable and healthy!

Chocolate Avocado Pudding | xtinaluvspink.wordpress.com

Even Mickey liked the pudding!

Besides, this pudding is a perfect use for those almost-too-ripe avocados you forgot were sitting on the counter. Like I did. In fact, you should buy extra avocados just for the purpose of making this decadent dessert! It’s rich, creamy, low in sugar, high in fiber, and full of flavor. Sure to hit the spot when you’re craving chocolate. Plus, it’s RAW! No need to whisk endlessly over a hot stove. Simply puree the ingredients in your food processor, let chill in the fridge, and indulge. This basically makes itself.

Chocolate Avocado Pudding, adapted from Better Homes & Gardens

Serves 2

  • 2 ripe avocados
  • 3/4 C unsweetened non-dairy milk
  • 1/2 C cocoa powder
  • 1/4 CΒ real maple syrup
  • 1/4 C honey (or replace with more maple syrup if vegan)
  • 2 tsp vanilla

Slice open the avocados, remove the pits, and use a spoon to scoop out the pulp – throw this into the food processor. Add all other ingredients and puree until smooth. Stop once in a while to scrape down the edges, ensuring that no avocado chunks remain.

Use a rubber spatula to pour into two serving dishes. Chill in the fridge for at least 2 hours before serving. Garnish with shaved chocolate, if desired. Enjoy your healthy, sweet and rich treat.

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5 Responses to “Chocolate Avocado Pudding”

  1. Old Things R New March 24, 2014 at 5:04 pm #

    You are right, it sounds gross but I can see what you mean about the healthy part.

  2. Melinda Massie March 26, 2014 at 11:28 am #

    I make this all. the. time. LOVE it!!! Sometimes I’ll play around add in some cinnamon or cinnamon and cayenne for a mexican chocolate flavor. It’s also awesome when topped with a little sea salt. SO good!

    • xtinaluvspink March 26, 2014 at 12:12 pm #

      OOOOH oh man, definitely going to try ALL those variations! I think a bit of mint extract might be nice too. Thanks for the ideas!

      • Melinda Massie March 28, 2014 at 4:41 pm #

        I bet mint extract would be nice! I’ll try that one too. And you’re welcome!!

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