Avocados. They’re good for you and now they’re available in chocolate pudding form: good news for those staying away from dairy. As my friend Amy said, it’s kind of like guacamole but chocolate…chocomole!
I found this recipe:
…and adapted it because I didn’t have a couple of the ingredients. So you can try their way or my way. I did find that the recipe above was pretty heavy-handed with the vanilla extract – I’d say a 1/2 tsp is the way to go. I also felt like it was better the next day, chilled – like the chocolate had worked its way through the avocado and it was more firm and had a better mousse-like texture.
A little goes a long way; this stuff is rich – all of the fiber and fat in the avocado will stick around for awhile.
Here’s my adapted version, with ingredients I had in my kitchen:
Chocolate Avocado Pudding
4 ripe avocados
1/4 cup almond milk
4 tbsp cocoa powder
3 tbsp turbinado sugar
2 oz dark chocolate
1/2 tsp vanilla extract
pinch of salt
Halve avocados, remove pits, and scoop into food processor container.
Combine almond milk, cocoa powder, turbinado sugar, and dark chocolate and whisk together over low heat until melted and smooth. Add vanilla and pinch of salt and set aside to cool slightly.
In food processor, blend avocados until light and fluffy and devoid of chunks. Stop as needed to scrape down the sides. Slowly pour in the chocolate mixture and blend until completely combined – again stopping as needed to scrape down sides.
Serve immediately or put into an airtight container – not sure how long it keeps because it didn’t last through the end of the second day in my house. Just keep it in that airtight container because avocados oxidize quickly – hence that brown color when they are not already brown from chocolate.