May 1, 2014

Chocolate Pudding

Rich, glossy & sumptuous, this incredible pudding is made with only a handful of ingredients and it couldn't be easier to prepare. 

The recipe this is based off of called for ingredients to be thrown in the food processor, which I don't have. So I tried using the blender, which didn't get me anywhere. 

It's much easier to do this by hand than to use the blender. The key is to completely mash the avocado before adding the other ingredients. After that, just whip it up & try not to eat it all!

Who knew that avocado could be turned into such a silky, luxurious treat?
The avocados - any kind will work - should be really, really ripe for the best texture; in fact, this would make excellent use of slightly overripe avocados.

I used saguaro honey (continuing the "what grows together goes together" theme), but any kind would be good.  A 50/50 mix of regular and Dutch-process cocoa was used for this, but either would be fine. 

Try adding a drop of almond extract along with the vanilla for a variation. It's amazing.

Chocolate Pudding

2 large avocados
5 Tablespoons cocoa powder   
1/4 cup honey
2 teaspoons vanilla extract
Splash of almond milk

Fully mash the peeled avocados; whisk to remove any lumps.
Add the rest of the ingredients, and whisk until thoroughly combined.
Pudding should be uniformly colored, and it'll be quite thick.
(Extra almond milk can be added to thin it down if needed.)
Makes enough for two.
Refrigerate any leftovers.
Leftovers. Like that's gonna happen!

an ** recipe; adapted
 from a Whole Living recipe

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