Since I started drinking almond milk, I thought I’d try making pudding with it. I don’t know what I did wrong, but it never firmed up in the refrigerator. And I left it in there all day. Recently, I came across some recipes for chocolate pudding made with… avocados. I like avocados, and since I’ll eat anything once (and I was really wanting pudding), I decided to give it a try. My family and my friends who’ve been brave enough to try it have liked it. It’s a very rich pudding, but very good. The key is to mix it until it’s completely smooth. Little lumps of avocado kind of ruin it… and it doesn’t keep well. The picture at the end of this post is from my first attempt (using a blender) and you can see the lumps still in it. My second attempt didn’t have any, and it tasted much better. So, if you are making this and the pudding looks like my pudding in the picture, keep mixing until it doesn’t. :)
When judging serving sizes for the pudding, I’d say that one avocado will make enough for two people. It’s a pretty rich pudding. But, it’s also very healthy.
You will need:
– 6 Tablespoons cocoa
– 6 Tablespoons honey or agave nectar
– 1 Tablespoon grapeseed oil
– 1/2 teaspoon vanilla extract
– pinch of salt
Add these all together and mix. I used a mixer, since I don’t have a food processor and my blender didn’t do well the first time I made this. When everything is mixed together, I do a taste-test to see if I need to add more cocoa or sweetener. When you’ve got the right taste, cover and put in the refrigerator until it’s chilled through. I usually leave mine for 45 min- 1 hour. Then, enjoy!