Since I don’t eat dairy or sugar, I rarely eat dessert. While I don’t really miss it, from time to time, I get a craving for something sweet. When those moments hit, avocado chocolate pudding hits the spot.
It only takes a few minutes to make. It’s vegan – no dairy or refined sugars. Despite its high fat content, avocados contain monounsaturated fat, which has been shown to lower cholesterol and improve heart health. Plus, the fats contained in avocados have anti-inflammatory properties. Unlike cheesecake, avocado chocolate pudding is really good for you (like cheesecake, it’s probably best consumed in moderation).
The recipe is really simple:
1 very ripe avocado (the riper the better; otherwise, your pudding will have a vaguely avocado taste)
1/2 tsp to 1 tsp soy milk (I use unsweetened; almond or rice milk would work too)
3-5 generous tsp pure cocoa powder (depends on your personal taste)
1 tsp agave syrup or other liquid sweetener (again, to taste)
Peel the avocado and cut into rough chunks. Throw the pieces into a blender or a food processor. Add a small amount of the soy milk and combine. Add more soy milk, as required – enough so the blades of the blender or food processor mix up the avocado. Add cocoa powder and agave to taste. Combine well, using a spatula to scrap the mixture off the sides/bottom of your machine (this helps ensure all the avocado is well-combined with the other ingredients), until it’s very smooth. Pour/scrape into a bowl and chill for 5-10 minutes. If you want a thicker consistency, put the bowl in the freezer for 15-20 mins – the mixture will have the texture soft ice cream.
Using an average size avocado, this recipe makes a generous serving of pudding. Enough for second helpings or sharing.