Why didn't I? The idea of combining two of my absolute favorite foods, chocolate and avocado, simply terrified me. I was afraid that if I ever tried the pudding, I would morph into Jabba the Hutt, create an interplanetary crime syndicate whose sole purpose was to keep me supplied with chocolate and avocados, and never leave the house again. I put the recipe out of my mind.
Then this week my son had one of his "Reptile Club" meetings, where he a couple friends get together to obsess over all things herpetological. The mom who was hosting let me know ahead of time that she would be serving "Worms in Dirt" so that I could bring a safe chocolate pudding.
It was time to face my fear.
The first thing that I discovered was that the recipe really is all over the internet. I wish I could give credit to the evil genius who created this pudding, so please do let me know in the comments if you know who the source is.
Then I tried it. The result was indescribable. So smooth, so chocolatey. I loved it. My son loved it. My husband, who has an inexplicable dislike of avocados, loved it.
There is no discernable avocado flavor unless the pudding is allowed to sit exposed to air at room temperature, which is exactly what will cause an avocado which has not been enveloped in chocolatey goodness to oxidize. Out of curiousity, I kept some covered in the refrigerator for a few days just to see how it fared. If you can keep the pudding marauders away, it will stay good for at least two days, but it is best eaten the day it is made.
I made a double batch, but the recipe is (far too) easy to scale up, so here are the instructions based on a single avocado.
Chocolate Avocado Pudding
A sinfully healthy vegan, gluten-free and food allergy friendly dessert.
(Printable recipe here.)
Prep Time: 10 minutes
- 1 perfectly ripe avocado
- 1/4 C cocoa powder
- 1/4 C agave nectar (may substitute honey)
- 1/4 C dairy free milk
- 1/2 tsp vanilla extract
- pinch of salt
1. Slice and peel avocado.
2. Combine all ingredients in food processor.
3. Puree until completely smooth.
4. Chill in covered container until served.
I do have a few notes about the ingredients. Unfortunately the really high quality cocoa powder on the market all seems to be susceptible to peanut and/or tree nut cross-contamination. The large scale manufacturers usually have the advantage of dedicated production lines and I used Hershey's Special Dark Cocoa. I feel agave is a better choice of sweetener than honey, since it has a milder flavor and the avocodo already gives the pudding a slightly fruity profile. For the non-dairy milk I chose So Delicious Coconut Milk, but use whatever is safe for you.
Now if you'll excuse me, I need to go put on sweat pants and round up some alien bounty hunters.
I'm sharing this amazing dessert with:
- Wellness Weekend with Ricki Heller.
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