Creamy Chocolate Avocado Pudding
It's week #12 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week.
I don't make a lot of desserts, but I was in the mood for chocolate and decided to give this one a try. It's delicious!
The inspiration for this came from Kris Carr's website, where I found a chocolate avocado pudding recipe by Vanessa Labelle.
Update: It appears that the original recipe I found is no longer on Kris Carr’s website, so I cannot link to it, but you can find an abundance of other healthy recipe ideas and wellness inspiration at kriscarr.com.
What I like about this recipe:
It's chocolate! :)
Rich flavor
Light, smooth, and creamy texture
Much healthier ingredients than regular chocolate pudding
My kids loved it. (I didn't mention that it had an avocado in it, and they couldn't tell.)
Ingredients I Used:
One ripe avocado
3 Tbsp cocoa powder
1/2 cup pitted dates (I used Medjool dates.)
1 1/4 cups almond or cashew milk (I made my own cashew milk by blending one cup of raw cashews [soaked in warm water for a couple hours, then drained] with 4 cups water in the Vitamix. It stores well in the refrigerator.)
1 tsp vanilla extract
3 Tbsp pure maple syrup (If you don’t do syrup, you could omit this.)
Pinch of salt
Steps:
Mix the above ingredients in a high-powered blender until smooth and creamy.
Refrigerate.
Enjoy!
Note: You can freeze the pudding in small containers, which is super-convenient for packed lunches!
This post was originally published on March 21, 2018.