Chock full of Chocolate (and healthful fats)
I’ve been looking at several versions of this recipe, trying to get up the nerve to try them. I am TRYING to love avocados as much as everyone else seems to, but I didn’t grow up eating them and their texture is… well… bizarre to me. Fat in a FRUIT? Weird. (Though I have fallen in love with coconut oil…)
They’re green, like my arch nemesis kiwi (I’m actually allergic to those,) and slimy. It’s hard to tell if they’re ripe (though I now know a little trick I’ll teach you) and they sit there in the grocery store looking like strange leathery meteors from an alien planet. But I won’t avoid them anymore, because they make fantastic chocolate pudding. That’s right- CHOCOLATE PUDDING. From avocados.
There are multiple versions of this around the web. I scoured several to see if I could find the originator and give credit, but I’m at a loss. Big kudos to whomever it was! I knew I had to give it a try when my friends at Borrowed Earth Cafe’ gave me a version of the recipe last time I was in there for some of their amazing raw cheesecake.
Mine is an adaptation and compilation of several, made to fit our diet. I like it best as a dip for fruit, but it also makes killer pudding pops (thanks goes out to my friend Meg for suggesting that idea!) and creepier still, but tasty, it totally dissolves in coffee to make an excellent mocha. A thicker version would make a delicious frosting too. This is very versatile, and you might have to make it a few dozen times to see its full potential (poor you- all that chocolate tasting!)
First, gather your avocados around you. To check their ripeness, pull the little stub out of the “navel” and check the color. White means unripe, green means perfect, and brown is too far gone. If you press your thumb just around the navel, there should be a slight give.
Avocado Chocolate Pudding:
makes 6 small servings (more if using for fruit dip)
* 4 avocados, peeled and pitted
* 1c maple syrup or honey
* 1 c cocoa powder
* 1 c water or coconut milk (or strong coffee for a mocha pudding)
* 4 t vanilla extract
*1/2 tsp sea salt
* toasted coconut
* slivered almonds
* whipped cream
Blend up all the ingredients until VERY smooth, scraping down sides several times and adding more liquid if necessary. Refrigerate for a few hours until chilled for best flavor. Enjoy!
In other news, our kitchen redo has begun. Our dining room is currently storage for our some 200+ boxes of cabinets from Ikea, and things are cramped and started to smell of sawdust. Habitat for Humanity has confirmed that they will pick up the old cabinets, and we are salvaging and donating as much as possible, as well as trying to choose eco-friendly products so that this is as “green” a project as possible. I am excited, but nervous, and will try to post updates and photos often, for those of you who are curious.
This post part of Simple Lives Thursday