Raw Chocolate Pudding
I know this month appears to be about chocolate and it’s not even Valentine’s Day. But what is a girl to do with these chocolate cravings? Eat your dark chocolate I say.
Chocolate pudding can be made in several ways and usually you would need chocolate, some sort of milk, starch to keep it all together and heat to cook it with. That’s all good but this time I wanted my dessert as quickly as possible so I decided on a raw chocolate pudding that is also light and full of nutrients. I was so pleased with the outcome. The chocolate taste rang so potent that I almost called this a chocolate glissade, a French chocolate pudding where the rich chocolate just melts in your mouth. That one for another blog post.
Avocado chocolate pudding has been done and redone on food blogs recently but I think it will become a classic. This particular version is my own. It is interesting to consider that those who have begun eating avocados in the last few years must raise an eyebrow at the thought of mixing this tropical fruit with chocolate and calling it pudding. It is understandable given that my husband falls into that category. Not surprising I fed him the pudding and he looked at me while a pleasing sound escaped his lips. “It’s avocado,” I said. He frowned and gently put the pudding down. After a while I noticed that the little mice must have come and eaten the rest…
- 6 ripe avocados
- 2 teaspoons pure vanilla extract
- ½ cup maple syrup
- 4-5 tablespoons dutch processed cocoa
- Place avocado meat in food processor and mix until creamy
- Add vanilla and maple syrup and mix
- Add cocoa powder in tablespoon batches and mix well (use spoon as needed to work down cocoa powder and avocado from the sides
- Scoop pudding into four small cups (about a half a cup each)
- Serve immediately or cover with plastic wrap and chill for at least an hour for a thicker consistency