This recipe defies words – it is amazing – rich, decadent, simple… and nobody will ever guess it is healthy or contains the secret ingredient that makes it creamy – avocado -unless you tell them of course. There is simply no excuse for making an unhealthy chocolate pudding at home ever again.
Recipe tips
This was a new recipe for us and it took us a few tries to get it right. Note that it is important to select ripe avocados, as unripe ones can taste bitter and the pudding may require more maple syrup. The milk adds extra creaminess, but you can leave it out if you prefer, or don’t have any available. Coconut milk can be replaced by cow’s, goat’s, sheep’s or almond milk. If you don’t have any coconut oil, or would prefer not to use it, you can omit it – but in this case you may find that you do need to include the milk.
This chocolate pudding tastes great plain, but if you would like to add some extra flavour you could add a few drops of real mint essence, or replace the coffee with orange zest (fine grated orange peel) or even chopped or ground nuts. This pudding is also delicious topped with banana and grated chocolate, chocolate chips or ground nuts as an alternative to the dessicated coconut.
You can skip the refrigeration step in the end but the pudding will be thicker and fudgier if you include it.
Ingredients
1 medium-sized ripe avocado
2 tbsps coconut cream (alternatively you can use coconut milk (or cow’s/goat’s/sheep’s/almond milk)
2-3 tbsp maple syrup (or less to taste)
2 1/2 tbsp dark cocoa powder – we recommend Green and Black’s or any other dark organic cocoa powder.
1 tsp liquid coconut oil (put jar in a pan with hot water to melt) *optional* and not required if you are using coconut cream instead of milk
2 tbsp warm coffee *optional – for adults only*
Dessicated coconut and grated 70% chocolate for decoration
Method
1. Place avocado, milk and maple syrup in a food processor or bowl if using a hand-blender. Pulse until smooth.
2. Add cocoa and coconut oil and continue to blend until smooth without lumps.
3. If adding coffee, mint or orange zest, do that now and continue to blend.
4. Once mixture is smooth, with no bits, transfer to small serving dishes and refridgerate for 3 hours.
5. Top with coconut and grated chocolate.
Preparation: 10 min | Cooking time: – min | Servings: 2-3
Wow! Why can’t I think of things like that?
Thanks! We’re glad you liked it. X
Hi Jackie and Nina,
Just out of my babyfood processor (perfect size) and chilling out in the fridge!
It is so creamy and tasty (yes, I have eaten all that was left in the jar before cleaning it, could´nt resist ;).
I have used raw agave syrup and raw cocoa from Renée Voltaire, and made it with 2 avocados.
I am sure my parents in law will love it tonight, thanks.
Tack tack Little Foodies,
Frédérique
Hi Frederique! Thank you so much for leaving us a comment. If you like the chocolate pudding, you should also try the chocolate balls. Have a great dinner with your parents-in-law! XXX