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October 6, 2020This is about...
Creamy Dairy-FREE Chocolate Pudding---YUM!
Creamy Dairy-FREE Chocolate Pudding---YUM!
I LOVE PUDDING! BUT LET'S FACE IT--IT'S NOT VERY HEALTHY. Here's a delicious, more healthy alternative. And, this version is even easier than making a traditional one, AND "ACCIDENTALLY" VEGAN---just a whizz in the blender, no cooking required. So,
you can have pudding in less than 5 minutes!
WHAT'S THE TRICK? AVOCADOS! They add all the creaminess needed to make a smooth, silky pudding. An added plus, avocados are high in monosaturated fat, fiber and vitamin E. Secondly, to make this super chocolatey, you have to use a Dutch processed cocoa powder. Plain old natural cocoas, like Hershey's, won't work as well. I love Valrhona, but Droste or Guittard would work too.
In this dessert, I like to use light agave nectar because it is the most flavorless of all the healthier liquid sweeteners, and let's the chocolate shine. Finally, a pinch of salt helps to highlight the sweetness. So want some yummy pudding fast? Then this is your way to go!
LESSONS Learned:
1. Use small ripe Hass avocados. Other varieties won't work as well. To test for ripeness, they should gently give with light pressure. If they are particularly large, measure the flesh by pressing into a metal dry measuring cup. You don't want more than 1/2 cup, so the avocado flavor doesn't take over the cocoa flavor.
2. Dutch processed cocoa is a must. Natural cocoa powder will not taste as chocolatey.
3. Light agave syrup is the best choice as it has no strong flavor of its own. But maple syrup and honey are other options to try.
4. Be very careful slicing the avocados. I like to slice the avocado in half lengthwise and then make another cut so you have quarters. If they are ripe, the quarters will easily release from the pit. Stabbing the pit with the tip of a knife, can be dangerous!
CREAMY Dairy-free Chocolate Pudding
Ingredients:
1 small ripe Hass avocado, no more than 1/2 cup of the flesh
1/4 cup plus 2 Tablespoons plain unsweetened almond milk, I like Elmhurst
1/4 cup plus 1 Tablespoon unsweetened Dutch processed cocoa powder, I like Valrhona
1/4 cup light agave nectar, or other liquid sweetener
2 teaspoons pure vanilla extract
a pinch fine sea salt
Garnish with fresh berries and/or whipped coconut or heavy cream
Make the pudding:
Using a spoon, scoop out the avocado flesh into a blender. If it is a particularly large avocado, you may want to measure the flesh. You want no more than 1/2 cup. Add the rest of the ingredients, and blend until smooth, scraping down the blender container, if necessary. Pour into serving bowls. Serve immediately or keep chilled in the fridge for up to 2 days. If desired, garnish with berries and whipped coconut cream.
Makes 2-3 servings. YUM!
WHAT'S THE TRICK? AVOCADOS! They add all the creaminess needed to make a smooth, silky pudding. An added plus, avocados are high in monosaturated fat, fiber and vitamin E. Secondly, to make this super chocolatey, you have to use a Dutch processed cocoa powder. Plain old natural cocoas, like Hershey's, won't work as well. I love Valrhona, but Droste or Guittard would work too.
In this dessert, I like to use light agave nectar because it is the most flavorless of all the healthier liquid sweeteners, and let's the chocolate shine. Finally, a pinch of salt helps to highlight the sweetness. So want some yummy pudding fast? Then this is your way to go!
LESSONS Learned:
1. Use small ripe Hass avocados. Other varieties won't work as well. To test for ripeness, they should gently give with light pressure. If they are particularly large, measure the flesh by pressing into a metal dry measuring cup. You don't want more than 1/2 cup, so the avocado flavor doesn't take over the cocoa flavor.
2. Dutch processed cocoa is a must. Natural cocoa powder will not taste as chocolatey.
3. Light agave syrup is the best choice as it has no strong flavor of its own. But maple syrup and honey are other options to try.
4. Be very careful slicing the avocados. I like to slice the avocado in half lengthwise and then make another cut so you have quarters. If they are ripe, the quarters will easily release from the pit. Stabbing the pit with the tip of a knife, can be dangerous!
Ingredients:
1 small ripe Hass avocado, no more than 1/2 cup of the flesh
1/4 cup plus 2 Tablespoons plain unsweetened almond milk, I like Elmhurst
1/4 cup plus 1 Tablespoon unsweetened Dutch processed cocoa powder, I like Valrhona
1/4 cup light agave nectar, or other liquid sweetener
2 teaspoons pure vanilla extract
a pinch fine sea salt
Garnish with fresh berries and/or whipped coconut or heavy cream
Make the pudding:
Using a spoon, scoop out the avocado flesh into a blender. If it is a particularly large avocado, you may want to measure the flesh. You want no more than 1/2 cup. Add the rest of the ingredients, and blend until smooth, scraping down the blender container, if necessary. Pour into serving bowls. Serve immediately or keep chilled in the fridge for up to 2 days. If desired, garnish with berries and whipped coconut cream.
Makes 2-3 servings. YUM!