Sweet, creamy chocolate pudding. Yum! Such a simple thing to make, and yet so delicious. Although chocolate puddings are usually loaded with calories and saturated fat from eggs and cream, this version adds heart-healthy omega-3s in the form of avocados!
Avocados are amazing, but you already knew that! Quite often, people get scared of their calorific content – an average, medium-sized avocado contains about 250 calories. However, they have so many health benefits, that they are a perfect addition to your diet. They contain vitamins B6, C, E and magnesium, niacin, zinc and iron. Yes – they do contain fat – and you need that fat to help absorb fat-soluble vitamins (A, D, E and K), and it helps to keep you fuller, for longer. Also, a whole avocado contains a whopping 40% of your daily fiber needs.Aside from the health benefits, what I love about avocados is that they are so creamy and mild that you can easily add them to both savory and sweet recipes and they work equally well in both. Once you add chocolate, you lose any savory flavor at all, and now you can have a dreamy, rich chocolate pudding with the added benefit of omega 3 fatty acids and none of the usual artery-clogging, dairy-based cream that goes with it.
This is a very simple recipe that you can pull together in under 10 minutes. Chill for at least 30 minutes to fully appreciate the flavors.
The cashew cream recipe can be found here.
- 1 Avocado, peeled, stone removed
- 2 T Raw Cacao Powder
- 2 T Cashew Cream
- 2 T Maple Syrup
- 1 t Vanilla Essence
- Meat from ½ Young Thai Coconut
- *alternatively ⅓ cup raw shredded coconut
- Chopped nuts of choice or coconut flakes for garnish
- Place All Ingredients in a blender and blend until smooth.
- Place in 4 dessert cups, sprinkle with chopped nuts or flaked coconut
- Refridgerate for at least 10 minutes
- Keeps for 2 days in refridgerator.