I have always loved chocolate pudding. When we were little my mom usually had a box of the instant no-cook kind on standby in our well-stocked pantry, next to a rainbow of Jello flavors. In college the pre-packaged cups stashed in my dorm room fridge seemed like a good alternative to dining hall desserts. I haven’t bought pudding in a long time, but have to admit that the Jell-o section of the grocery store’s refrigerated wall gets more than just a passing glance from me as I walk past.
I’ve never tried avocado in desserts before, though I’ve seen several recipes for smoothies, frostings, etc. I was really surprised at how well this worked. The texture was fantastic, soft, smooth, and very similar to typical puddings. The cocoa powder pairs well with the avocado- somehow the richness of one complements the other. I tried it with and without salt on top, as the original recipe below suggests; the salt definitely helps cover up the slight avocado aftertaste, but it is a little overpowering being right there on top like that. Maybe next time I’ll try mixing a little into the whole recipe.
I made a few slight changes to this recipe in the most recent issue of Whole Living magazine. Good thing too, because I only used one avocado and it easily made 3 small servings- more than even a pudding fiend like me could eat by myself! You might want to taste it before serving and consider adding a little more honey and vanilla, or something else to mask the taste of avocado without making it overly rich. Shredded coconut, almond extract, mint leaves, a tiny bit of coffee, or a few chopped peanuts, perhaps?
Chocolate Avocado Pudding
- 1 smallish avocado
- 1/4 tsp. vanilla extract
- 1 Tbsp. honey
- 2 Tbsp. cocoa powder
- 1 cup vanilla almond milk
- sea salt (optional to sprinkle on top)
Put all ingredients in a blender or food processor and puree until thoroughly mixed and creamy. You’ll probably need to turn the blender off and scrape down the sides or help it with a stir or poke every now and then.
Makes 3 small dishes.