I had been seeing recipes for chocolate pudding made with avocados for awhile on Pinterest, but I never got that excited about them. Sure it’s healthier than the classic version, but the combo of cocoa and avocados just didn’t sound very appealing. Plus if I’m going to use a beautiful avocado that I spend $25 on, I might as well enjoy it in all it’s natural glory. Then… I was told by several doctors to try going vegan. I actually really love it so far, but I had a sweet tooth the other day and I wasn’t willing to cheat. Chocomole to the rescue!
This chocolate pudding is delicious, you guys. I swear. And if you sprinkle flaked sea salt on top? Game over. Even the weird and elusive avocado hater (ahem, Stephanie) would like this because the avo just makes it rich and creamy; you would never guess it was in there!
This recipe is by Kris Carr, whom I love. You can feel good about yourself when eating it, even though it tastes like such an indulgence. Give it a try and let me know what you think!
1 ripe avocado, pitted
6-10 pitted dates (depending on size, we average 8), soaked if necessary to soften a bit
1/2 t. vanilla
4 heaping T. unsweetened cocoa
1/2 c. filtered water or almond milk
Place the first four ingredients in a food processor or high speed blender (like a Vitamix) and begin blending. Drizzle in the water or almond milk, stopping to scrape the sides of the bowl if needed, until the mixture resembles a thick chocolate pudding. Let it continue mixing until smooth and creamy.
Chill and serve with fresh berries, sea salt, flaked coconut or anything that sounds tasty!