Rich and creamy without the cream.
A few of my personal favorite people are committed to a vegan lifestyle. I may not practice it but I fully respect their choices so when they come to visit I do what I can to prepare dishes that they will love while not alienating this milk-chugging, cheese-loving, meat craving family of mine . Sometimes not the easiest challenge to take on. This past weekend I discovered and tested my new favorite simple, delicious, healthy and vegan dessert – Avocado Chocolate Pudding.
Rich and creamy like a traditional chocolate pudding with a lingering avocado aftertaste. Avocados are loaded with folate, vitamin E and monounsaturated fats, making them great health benefits for your hair, skin, heart and preventing cancer. You don’t have to rule out animal bi-products to appreciate that.
To those lovely vegans: I have a few cupcake and cookie recipes I’m working on now and hope to post in the coming weeks.
Avocado Chocolate Pudding
Ingredients:
- 3 ripe avocados
- 1/4 cup of cocoa powder
- 3/4 cup of maple syrup
- 1/2 tablespoon vanilla
- 1/2 teaspoon sea salt
- 1/4 cup vanilla soy or almond milk (1/8 of a cup if you want it thicker)
1. Remove pits and brown spots from avocados.
2. Spoon ripe avocado out of the peel and place in food processor.
3. Add cocoa powder, maple syrup, vanilla, and start blending.
4. Add milk slowly while it blends.
5. When smooth, chill and serve.
6. Add more cocoa powder or maple syrup to taste.
Variations:
Instead of using cocoa powder and maple syrup, you can melt your favorite 100 g to 200 g dark chocolate (70%) bar in a double boiler and add it to the mixture. When using melted chocolate, the avocado mousse will thicken quite a bit when chilled. It’ll be thicker than if you use cocoa powder and maple syrup. Using melted chocolate makes this chocolate recipe a bit more like traditional mousse.
Running low on maple syrup? You can substitute or split portions with agave nectar.
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Making this dessert this week for the 3rd time. What a way to eat healthy.