Over the summer, AHS was lucky enough to host Bauman College students for their final internship assignments. In pairs of two, the students visited 5 out of our 6 campuses for 6 weeks, and taught us about their signature Eating for Health model. They explained this way of eating to us and in the process, shared with us some really wonderful recipes. A variation of this recipe was one of them.
This pudding is so rich, so decadent, so tasty, and so surprising. Completely impressed that a pudding could be dairy-free, contain avocado, and still taste like a rich chocolate delight, I rushed home to make it for my husband (but I didn’t tell him what was in it. I just told him I was trying a new dessert)! He tried and tried to guess the ingredients, but to no avail. When I finally told him that this treat was made mostly of avocado, he tasted it again and said, “oh yeah, I can see that.” But I don’t believe him.
When a conservative amount of maple syrup is used, this high-fiber, potassium-rich joy to eat is diabetes-friendly as well.
Dairy-Free Chocolate Pudding (serves 2)
- 1 large or 2 small ripe avocados
- 2 to 3 tbs raw cacao or unsweetened cocoa powder (can play with this depending on how strong a chocolate flavor you’re going for)
- 2 tbs maple syrup (can also play with this amount, depending on how sweet you want it)
- 1 tsp vanilla extract (the one the Bauman students shared with us had orange extract, but I decided to try vanilla. It’d be fun to play with other flavors — raspberry, almond, coconut … the possibilities are endless!)
- a few splashes of almond or coconut milk to get things moving in the food processor — start small so it doesn’t get runny
- teeny tiny pinch of sea salt
- Scoop out the avocado(s) into the food processor and add all other ingredients
- Blend until smooth
- Spoon into two ramekins and top with chopped nuts, fresh or dried fruit. This would also be delicious with some coconut whipped cream!