Avocado Chocolate Pudding

Avo-choco pud

Photo credit: forgivingmartha

It’s March. Whether you celebrate Easter or not, it’s difficult to avoid the sudden explosion of chocolate eggs in shiny foil packaging lining the shelves of your local supermarket. How are you ever going to do your weekly shop without accidentally splurging your savings on overpriced Easter eggs, chocolate puddings and Lindt bunnies? Furthermore, how are you ever going to look svelte for summer having constantly chomped on caramel and cocoa?

Well I have good news for you! You can have the thick, rich, chocolate, creamy dream dessert you always wanted, and now almost guilt free! (I say “almost” because it depends how much you gorge on).

The secret and unexpected ingredient of this miracle desert has a mild flavour and a creamy texture that makes it perfect for pudding. It’s green, egg shaped, and full of omega-9 fats and powerful antioxidants that are great for your skin. Although high in fat, it’s not the kind of fat you find in a chunky cheeseburger. It’s the kind of fat that’s good for your heart, your hair and the slow release energy that helps to keep you fuller for longer. Guessed yet? It’s avocado.

AvocadoPhoto credit: bjjscandinavia 

This delicious chocolate recipe will satisfy your cravings and you cannot taste the avocado. Promise. If you like, you can make it vegan by replacing the cow’s milk with soya milk or almond milk. It’s also extremely quick and easy to make.

Have as a quick after supper pudding or a decadent dinner party dessert.

Preparation time: 3 minutes.

Cooking time: 3 minutes.

Serves: 3 people or one really greedy, hungry individual (on second thoughts, don’t eat it all alone, you’ll be sick.)

Ingredients:

3 very ripe avocados (you can find cheap avocados at the greengrocers on Sidwell Street in Exeter).

Half a cup of unsweetened cocoa powder OR (if you want to spend a few pounds more) half a cup of organic Choc Chic raw cacao powder (or any other raw cacao brand) found in any health food shop or Holland and Barrett.

Half a cup of semi skimmed milk (or a dairy free milk). For a thicker consistency you can use natural probiotic yoghurt instead.

Either runny honey, maple syrup or agave syrup. I put in about 3 or 4 tbsp or more depending on how sweet you like it. Taste with a teaspoon to get the right flavour.

How to make it:

  1. In a large bowl, mash the three avocados with a potato masher, having removed the skin and stones.
  2. Add the cocoa powder
  3. Add a little bit of the milk
  4. Whizz together with a handheld blender.
  5. Add the honey/maple syrup/agave along with the rest of the milk
  6. Blend it all together until smooth and lump free
  7. Add more sweet stuff if you need it…
  8. Dollop the creamy mixture in to little ramekins or wine glasses and top with fresh strawberries and/or raspberries!

Now enjoy your pud whilst feeling smug and guilt free. However, just because it’s healthier than other choccy puds, does not mean you can have five helpings in one day when cravings get the better of you. If you’re that desperate for chocolate, let’s face it, sometimes the only thing that helps is indeed a big chunky bar of Dairy Milk.

Sophia Imeson

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