5 Healthy & Yummy Choco Avocado Pudding Variations
I’m someone who is perpetually in love with chocolate and as such I try to come up or find recipes that fuse chocolate in my diet and hope that it would be healthy aside from being chocolatey. I like to set aside chocolate desserts so when my guests come calling, that I would have something delicious to serve them together with some freshly brewed coffee.
I’m sure that not all are familiar on how best to use avocado aside from the guacamole recipe that we might have in our cookbooks. Avocado has a creamy texture & together with the chocolate, this makes for an interesting dessert
CHOCO-AVOCADO PUDDING I
1/4 c margarine (or butter)
1 c avocado puree
1 c icing sugar
1/2 c cocoa powder
1 tsp vanilla
1/4 c cornstarch
In a saucepan, melt the margarine over low heat. Stir in avocado purée, sugar, cocoa and vanilla. Cook, mashing well to smooth out any lumps of avocado (I found that if you pureed it to a velvety creamy texture to begin with, this step was unnecessary. – D.M) until the mixture thickens, 3 to 4 minutes.
Turn off the heat, gradually stir in cornstarch. Serve warm.
CHOCO-AVOCADO PUDDING II
1.5 c dates
2 medium avocados (ripened)
1/3 – 1/2 c raw cacao powder
2 oranges, juiced
1 tbsp vanilla
Blend all together until smooth. This is good for 3-4 days in the refrigerator if covered.
CHOCO-AVOCADO PUDDING III
4 avocados
1 tbsp vanilla extract
2 tbsp maple syrup
4 Medjool dates (soaked overnight or boiling water for 20-30 minutes)
1 tbsp of pure unsweetened cocoa powder
1 tbsp almond butter or 1/2 cup raw almonds (soaked in water overnight for 8 hrs.)
1 tsp cinnamon
1 tsp cayenne pepper
Combine the ingredients in a blender and whirl on high until well blended into a thick creamy pudding. Divide the pudding into two servings. ENJOY!
CHOCO-AVOCADO PUDDING IV WITH BANANAS
1 banana
1/2 small-ish avocado
2 tsps cocoa powder
1-2 tsps raw honey
Mash everything witha fork, or if you want to be snazzy use a blender/food processor. Enjoy!
CHOCO-AVOCADO PUDDING V
(for the vegans)
1 c of white rice
3.5 c of chocolate soy milk
1/2 tbsp of vegan butter
1/4 tsp ground cinnamon
1/4 c of sugar
1/8 c of soy chocolate chips
1/4 tsp on salt
1/4 of an avocado
In a saucepan bring your chocolate soy milk to a boil while stirring it constantly (on high heat takes from 5-10 minutes). Cut an avocado in half, use roughly a quarter of the avocado cut from the half. Add in the dry ingredients (rice, avocado, sugar, cinnamon, salt) stir the mix until it blends, reduce the heat to low and cover the saucepan.
Cook until all the liquid has been absorbed, open the covering every 10-15 minutes and stir. When there is no liquid visible, turn off the heat and set to cool for about an hour.
Serves: 4