Please don't click away. I know the title of this post might turn you off a little, but you need to know all about this pudding that tastes exactly like the homemade chocolate pudding of your youth, minus the sugar, heavy cream, eggs, and other less-than-good-for-you ingredients.
I wasn't setting out to make a healthy version of an otherwise classic dessert, but the avocados sitting on my counter were nearly passed their prime, and after a week of mashing them up with lime juice and sea salt to slather over my toast for lunch, I needed something new to try with my favourite fruit (yes, they are indeed a fruit).
I recently read about chocolate avocado mousse, but I wasn't feeling like anything fussy, and instead opted for a one-bowl pudding in the food processor that I felt certain the kids would enjoy. They did, although their preferred version is made without the addition of the espresso powder, which Rob and I both enjoy. You can serve these topped with whipped cream, lightly dusted with powdered sugar, or plain in their little pots, which happens to work just as well.
Chocolate Avocado Pudding
Makes 2 large or 4 small servings
- 2 large ripe avocados, pitted and peeled
- 4 Tbsp. unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp. vanilla extract
- 5-7 Tbsp. pure maple syrup
- 1 tsp. espresso powder (optional)
Combine all of the ingredients in the bowl of a food processor fitted with a steel blade and process until mixed and smooth.
Divide evenly between four small ramekins, bowls or mason jars and cover with plastic wrap. Refrigerate for a minimum of 1-2 hours and serve cold.