I love a good chocolate pudding, especially the homemade kind that’s so rich, creamy, silky and decadent. Trouble is, dairy doesn’t agree with me, and I really don’t like using corn products unless I can be assured they’re GMO-free, so cornstarch is out. You won’t find me purchasing a box of Jell-o Pudding, I don’t care if they do claim it “tastes like homemade”!
Thankfully, the Sanctuary of Mana Ke’a Gardens has an abundant supply of avocados. You may ask yourself what this has to do with chocolate pudding, and the answer is quite simple. The mild taste and creamy texture of the avocado provides the perfect base for a fluffy, indulgent pudding. Simply flavor with chocolate and a touch of sweetness and you have an amazing raw dessert.
The beauty of this simple recipe is it can be modified to suite your particular tastes or recipe needs. More chocolate, less sweetener, maybe a dash of coconut milk or cayenne pepper for some adventure. No matter your preference you can’t go wrong! With just a little tweak to the ratio of ingredients you’ll have a fluffy mousse, pie filling, thick frosting, or decadent ganache – all without the guilt or questionable ingredients.
- Basic Avo-Cocoa Pudding
- 6 ripe avocados, diced and well mashed
- 1/3 cup coconut oil
- 1/3 cup honey, or sweetener of your choice (pureed medjool dates, organic maple syrup, or agave nectar for example)
- ½ cup organic cocoa powder (more or less depending on preference)
- Vanilla extract (optional)
- Salt to taste
Process avocado in a food processor, or blender, till smooth, being careful not to over-process. Bring your coconut oil to a liquid consistency with the help of a warm water bath, then combine coconut oil, honey, salt and cocoa powder till smooth. Add chocolate mixture to avocado and blend till well combined and smooth. Spoon into bowls, refrigerate for two hours, then serve!