Remember chocolate pudding in the 80’s? The kind Mom used to make on the stove top, pour into cute little glass containers, and then place gently in the fridge to cool?
No? Well, I’m old.
Let me tell you how it “used” to be, growing up in my house at least.
Mom, would boil some concoction on the stove for about an hour (memory may not be accurate here… just go with me, K?) The whole house would subsequently smell like Willy Wonka’s chocolate heaven, the chocolate goodness would ceremoniously be poured into individual containers, (6 containers to be exact, one for every member of my family) and placed in the fridge to cool for hours. Many hours. Hours that seemed like the longest hours in the history of the world. Hours that dragged on until my little chocolate brain couldn’t take it anymore.
When the pudding was finally cool enough, and Mom had decided that, yes indeed we had a healthy dinner, it was time to dig in. (Take note, my parents were hippie dippies, my food growing up was crazy town healthy with a sprinkling of fun treats from time to time.)
My siblings and I would take our time savoring the thick chocolate skin that formed on top of the pudding. The skin, although shunned by foodies everywhere, was by far the best part. We would barter with each other attempting to procure extra pudding skin, “Ok Erika, I’ll make your bed for a week if you share half of yours.”
When the chocolate pudding craving hits nowadays, I grab an avocado and go to town.
Yes, an avocado.
There is nothing simpler and more satisfying than this 2 minute, 4 REAL FOOD ingredient, super recipe. Sorry Mom, I have a better way. (please note, the chocolate skin of puddings past will not make an appearance here, sorry to say)
If you don’t believe me, ask any of the hundreds of corporate participants that tasted my avocado chocolate pudding over the past 2 months in my heart health lunch and learn series. Seriously, there was not a little plastic container as far as the eye could see with even a speck of this pudding left in it. I would say, beyond a shadow of a doubt, that it was a success.
- 1 medium avocado
- ¼ cup of raw cacao powder
- (or cocoa powder works too)
- ¼ cup of almond milk, unsweetened
- 1 teaspoon of vanilla extract
- 2 tablespoons of raw honey
- if you don't use honey you can substitute maple syrup or agave nectar
- Scoop flesh of avocado into blender with all other ingredients.
- Blend, serve, and enjoy!
Never Miss a Post
get new recipes right to your inbox!