The other night, a miracle happened. I had my kitchen cleaned from top to bottom, dinner was somehow ready ahead of schedule, and I had about 20 minutes to spare. Seriously, I can’t tell you the last time that happened. Maybe sometime when I was pregnant with my first baby? Let’s just say it’s been a long time.
We recently lost our kitty to liver failure so I wanted to do something special for my family, especially the girls. Instead of jumping back on my computer and time wasting on Facebook, I decided to whip up some chocolate mocha pudding for dessert.
Your standard chocolate pudding is made from sugar, cocoa, milk, and cornstarch. Um, not something I actually want to feed my family on any semi-regular basis. Health-conscious people know that avocado is a wonder fruit (yep, I said a fruit!) full of healthy monounsaturated fats and fiber, and a great source of Vitamin C, Vitamin K, and folate. But did you also know that you can whip avocado into a satiny smooth “pudding”?
My recipe uses avocado as the base for a rich, creamy, and satisfying pudding. Avocado is fairly neutral tasting to begin with, and I guarantee you will not taste it in the finished dessert. Plus, unlike traditional pudding, this doesn’t need to be cooked. So it’s raw food, vegetarian, paleo, gluten-free, and dairy-free. But tasty, because that’s the most important thing when it comes to dessert!
My pudding is made from avocado, cocoa powder, coconut oil, nut butter, and vanilla extract, and sweetened with a combo of honey and maple syrup. For the nut butter I used almond butter, but cashew or peanut (smooth not crunchy!) would work fine too, though of course they will change the flavour a bit. The mocha flavour is easily achieved with some instant coffee (I used a teaspoon of Starbucks Via) mixed in with the milk. I wanted to keep this dairy-free so I used cashew milk to help blend the ingredients. Depending on what you have, almond milk and coconut milk are good choices too, but of course you can also use dairy milk if it’s not an issue for you.
I chopped up some macadamia nuts to serve on top, and the girls loved their pudding with fresh raspberries. This no-cook recipe was quick and easy to make and a huge hit with everyone!
- 2 medium ripe avocados, peeled and pitted
- 1/3 cup unsweetened cocoa powder
- 1/3 - 1/2 cup nut milk (coconut, almond, or cashew)
- 1/4 cup raw honey
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 tablespoon smooth almond butter (or cashew or peanut)
- 1 teaspoon vanilla
- 1 teaspoon instant coffee
- Pinch of salt
- Handful of washed raspberries or chopped nuts
- Mix instant coffee crystals into milk until dissolved.
- Use a food processor or stick blender to blend all pudding ingredients together until completely smooth. Add more nut milk as needed to facilitate blending and to achieve desired thickness.
- Once smooth, refrigerate for a minimum of 30 minutes before serving.
- Top with raspberries or chopped nuts and serve.
- Can omit instant coffee for plain chocolate pudding.
- Can substitute nut milk with dairy milk.