The original recipe from Nora at Natural Noshing uses bananas. Although we loved it, I’m allergic to bananas so I wanted to try a different version. Raspberries sounded good!
Yup, they’re the same sprinkles as in the post below. I wasn’t feeling very creative.
When I was eating the first few bites, I thought that I could take it or leave it, but the more I ate, the more I liked it and the more “normal” it tasted. The texture is just as good or even better than traditional pudding. Not at all funky. You can tell the difference between this pudding and normal chocolate pudding, but I don’t miss all the sugar and cream in the traditional stuff. There’s going to be avocado pudding from now on in our home!
There are some raspberry seeds in here but it’s really not bad. And although I was hoping the raspberry flavor would be really strong, it’s not. I think I’ll add even more raspberries next time! My description doesn’t sound very convincing, I know, but I don’t want people to try this thinking it’ll be exactly like normal chocolate pudding. It’s fantastic, though. Really.
Everyone have a great Valentine’s Day or Tuesday if you don’t celebrate!
- 2 avocados (just the flesh)
- 6 tablespoons cocoa powder*
- 1/3 cup (79ml) unsweetened vanilla almond milk or normal milk, optional (leave it out if you want it really thick! That’s what I did.)
- 2 teaspoons vanilla
- 300 grams frozen raspberries (I haven’t tried this with fresh so I don’t know if that’ll work)
- stevia / coconut sugar / unrefined sugar / white sugar **
** With Stevia, I used about 10 drops but I’d start off with less. With coconut sugar, I used 1/4 cup but I like things on the sweet side! And it’ll depend on your raspberries. I imagine you’d use about the same amount of white sugar but start off with two tablespoons to be safe. Update: I’ve made this tons of times and the amount of sugar I use each time varies. I’ve used up to 1/2 cup sugar and as little as 3 tablespoons. I guess it depends on the sweetness of the avocados and raspberries.
Blend everything together in a food processor until well blended, about one minute. Scrape down the sides and on the bottom to make sure you get all those avocado pieces and run it a few more seconds. If you think it’s too thick, add some more milk. I recommend eating it after chilling in the fridge for one hour. A few times I’ve made it, it was good the next day (or even in several days) but the last time, it was kind of funky on the second day. I’m guessing it has something to do with the avocados. So please, eat it on the day of making. :)
Makes two generous servings.
Source: Chocolate Avocado Pudding from Natural Noshing