Creamy Dairy-free Chocolate Pudding
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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!
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!