Wednesday, May 23, 2012

Avocado Chocolate Pudding - Delicious, Easy, Healthy, AND Vegetarian/Vegan!

I know I'll probably catch some hell for this, since I JUST did a post about chocolate pudding, and used (oh no!) prepackaged box mix, but this is my new go-to recipe for chocolate pudding. 

It takes about 5 minutes, it's vegetarian/vegan friendly, AND it's actually healthy. Why? Well, this version omits the standard milk/cream/egg custard-base that most puddings use, and gets its creaminess from an avocado.


And no, this pudding will NOT taste like guacamole...trust me. Avocados have tons of vitamins(1/3 of your daily vitamin C, and 1/2 of your daily vitamin K) and fiber; one average avocado is about 300 calories, yes, but has only 15g of unsaturated fat (your heart will thank you) and 4g of protein. Avocados also have more potassium than bananas, and is currently being researched for anti-cancer properties. 

It's also the base for one of my favorite Vietnamese drinks, sinh tố bơ, which is an avocado milkshake, thick and creamy, and sweetened with condensed milk. 

Plus, you can plant the seed

Avocado Chocolate Pudding
adapted from Forgiving Martha

Ingredients:
1 ripe avocado*, peeled & quartered
1/4 cup good-quality cocoa powder (I like Valrhona or Scharffen Berger)
1/4 cup agave nectar
1/4 cup almond milk (if not vegan, you can use skim milk)
1 tsp vanilla extract

*To pick a ripe avocado, gently squeezed it. The avocado should yield to gentle but firm pressure. If it's firm, it's not ripe. If it's mushy or super-soft, it's overripe.


To open an avocado, cut a line completely around the avocado, lengthwise. Your knife will run into the pit. Gently twist each half away from the other half to open the avocado. Remove the pit with a spoon, then scrape out the flesh inside. The skin of an avocado is very thick and almost leathery, so you should have no problem removing the flesh.





Place the avocado, cocoa powder, agave nectar, milk and vanilla extract in a blender, or, if using an immersion mixer or hand mixer, a bowl. Blend until smooth. I used my Ninja and it worked GREAT!





Eat right away, or chill for cold pudding. If you decide to chill the pudding, place a layer of plastic wrap directly on top of the pudding to prevent a 'skin' from forming.



7 comments:

  1. I make this too and it's so addicting. I love it! I add peanut butter though, yours is healthier. I may have to try it without.

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    1. Oh, I bet it's SO good with the peanut butter!! I might have to try that sometime!

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  2. I just made this last night and I was really surprised at how amazing it tastes. Just like something you'd buy from the store! Great recipe. I'm definitely going to try with peanut butter next time, and maybe bananas...

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    1. I love bananas! Let me know how the next batch turns out - glad you enjoyed the recipe!!

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  3. How do you get past the idea of eating some form of chocolate guacamole. Avocados make me think of guacamole. I do love making chocolate pudding with coconut milk or cream. YUMMO! And, it's still vegan.

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  4. I'm going to try this! Even though it seems kind of weird:) I love chocolate and love avocados though so we shall see. Also I am curious - will it really still form a skin if there is no dairy in it? I thought that had something to do with it.

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    1. I think the pudding skin comes more from the surface drying out in the fridge (since it's so dry in there). May not form a skin without dairy, but I like to err on the side of caution :)

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