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Don’t click away! I know pudding with avocado sounds…well…less than stellar. But I give you my word that the avocado is muted by the flavor of chocolate and you’re left with a healthy and rich dessert that will satisfy your sweet tooth without leaving you feeling guilty.
I saw this recipe on Giada At Home a few months ago and was excited to add a dessert recipe to our to-do list that was light and refreshing. The avocados gave this dessert a nice consistency and the texture was thick and creamy. This pudding had fruit notes from the avocado, but if you didn’t know what the ingredients were I don’t think you would have guessed avocado.
When I tried a bite I couldn’t believe how rich and chocolatey it tasted. It was perfect because you can have just a small serving but definitely get your chocolate fix. I packed a small Tupperware and put it in the fridge at work. Once 2:00 rolled around I needed something sweet and a spoonful of pudding did the trick.
Spring is just around the corner and summer too. Giving up desserts to look good in shorts and bathing suits is not an option for me. I need my sweets. It’s nice to have found a recipe that is not loaded with sugar and butter that still tastes good!
Here’s what you’ll need
Melt the chocolate until smooth; set aside to cool slightly
Scoop out the avocados and put in a food processor
Add the melted chocolate
Then add the coconut milk, agave, cocoa powder, vanilla and salt. Process until smooth
Perfect pudding when you’re prepping for shorts and bikinis!
Servings: 4
Ingredients
½ cup semisweet chocolate chips
4 ripe avocados, peeled and pitted
1/3 cup agave
½ cup coconut milk
½ cup unsweetened cocoa powder
1 tablespoon vanilla
¼ teaspoon salt
Directions
Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Pour in the coconut milk slowly, until you reach the desired consistency.
Spoon into glasses and refrigerate for at least 3 hours, can be prepared 1 day in advance. Serve chilled.
Source: adapted from Giada DeLaurentiis
About Kelly Salemi
Okay, I’m intrigued. I’m going to give this a try. It sounds strange, but I can also see how it could work.