(Don’t forget to send me your Challenge results today and tomorrow! Have you checked out the results page? Everyone is doing awesome!)
In my daily Internet travels, I often come across recipes that look so good, I’m practically licking the screen. Yesterday, I found one that had the potential to not only satisfy my sweet tooth, but actually be healthy. I decided to give it a shot.
I made chocolate pudding from avocados. Yes, avocados. I know it sounds weird, but if you don’t tell anyone they’re in there, they’ll never even know it.
Aquacate del Chocolate (Chocolate Avocado)
By Marillyn Beard
makes 1 cup (2 servings)
- 1 ripe banana
- 1/4-1/3 cup raw honey
- 1/2 tsp. vanilla extract
- 2 avocados, mashed
- 1/4 cup, plus 2 Tbsp. unsweetened cocoa powder (I suggest only using 1/4 c., as the chocolate is pretty strong.)
- 1/4 cup water
Process banana, raw honey, vanilla in a food processor (or blender) till smooth. Add the avocados, cocoa powder and process till creamy. Scrape down the sides a few times with a rubber spatula. Add the water and process briefly. Store in a sealed container. It will keep for three days in the fridge or two weeks in the freezer. Serve chilled or at room temp. (tastes best chilled!).
TO DOUBLE IT: Increase the amounts to 1 1/2 bananas, 1/2-3/4 cup raw honey, 1 tsp. vanilla, 4 avocados, 3/4 cup cocoa powder and 1/2 cup water.
I was so excited to find a dessert recipe with no dairy, no eggs and only natural sugar. I used a little extra honey to up the sweet factor and next time would use a little less cocoa because it’s pretty strong, and definitely eat this chilled. The result was pretty awesome. I even ate some in the morning. The taste is more chocolate-banana than pudding cup, but it’s GOOD. All you’re eating is avocado (good fat!), banana (potassium!), honey and a little cocoa, so you don’t have to feel guilty about a couple spoonfulls after dinner.
I think I’ll definitely make this again, and will also file it away for when I have kids. If only my husband liked chocolate…