it’s not hard to tell that i love food. it’s probably the thing most people remember about me – that i talk about it. a lot.
people used to suggest i become a food critic or do a blog of restaurant reviews, but the honest truth is, while i am passionate and love food, there’s plenty i don’t eat.
then, there are the foods that i do love to eat, but can only do so in small amounts. one of these examples? avocados.
when you hear/read about avocado, what comes to mind? guacamole? that’s what i naturally think of! my internal google search of my brain also brings up “ingredient in california maki”, “grilled avocado sandwich”, and “an addition for tortilla soup” (the best thing i ate in Mexico – a future Mexico post may be in order!).
i know lots of people who love avocado, and can eat 2 or 3 of them for a meal if they wanted to, with maybe a little pepper and salt, or some bread. without any acid to cut the richness, i’d make it through a small one, but definitely not more than one. make guacamole and i could probably eat several! so i wondered, what other ways could i prepare avocados so that i could enjoy more of this awesome fruit?
to eat avocado as part of a dessert was something new and i was pretty curious about how it would taste. finding recipes for raw avocado chocolate pudding/chocolate mousse was really a perfect introduction. it’s easy to make if you have a blender. it’s also dairy free which means vegans can eat it too (ok, i admit, the vegan aspect matters less to me than the fact that my body thanks me for minimizing the dairy consumption!).
best of all? it’s a healthier alternative to regular chocolate pudding (gotta love all those healthy avocado fats!) and it actually tastes pretty good!
this recipe was derived from reading various sites online, and adjusting ingredients with what i had at home. you could substitute the dates with only maple syrup, or try honey or agave nectar as well, and save the chopping! precision is not important, but what is? scraping down sides of the blender if it gets thick and don’t forget to taste, taste, taste! i adjusted sweetness both by adding a bit more maple syrup and if it’s too sweet and/or thick, a bit more water works well.Avocado Chocolate Pudding approx. 2 servings
- 2 ripe avocados
- 4 dates (soaked in warm water to soften, then chopped)
- 1/4 natural cocoa powder
- 1 tsp maple syrup (or more to taste)
- 1/2 cup water (maybe milk (cow’s, almond or soy) might work as well)
- put all ingredients into blender. start slowly to incorporate and blend until smooth and well mixed together. adjust sweetness to taste. serve chilled.
if you try the recipe, leave a comment and let me know what you think!
*thanks to Avocados From Mexico for their funds to help me get the ingredients for this recipe!