“The proof of the pudding is in the eating.
By a small sample we may judge of the whole piece.”
Miguel de Cervantes Saavedra
Chocolate Pudding epitomizes comfort food. That a vegan, gluten-free and healthy Chocolate Pudding can still be rich and delicious sounds almost too good to be true. The proof of this pudding is truly in the eating. Once I tried it, I proceeded to make it at least three times during the next ten days. So you can surely believe me when I label the recipe as fast, easy and fuss-free. The pudding takes about 10 minutes to make and includes healthy ingredients you probably already have on hand.
However, this recipe for Chocolate Pudding has a secret.
I’ve been intrigued about similar recipes for Chocolate Pudding for over a year. Though not intrigued enough to give the recipes a try, as they sounded rather extreme even for me. All my hesitation changed a couple of weeks ago.
We enjoyed a delicious Indian dinner with friends who served this Chocolate Pudding for dessert. Oh my, the pudding was chocolaty-rich and creamy-smooth. My request for the recipe was graciously fulfilled the very next day.
Ripe avocado makes this Chocolate Pudding a standout in texture and nutrition.
BTW, Avocados are Fruits
Rather surprising, isn’t it, that avocados are fruits? Many countries, i.e., Brazil, Indonesia, Ethiopia and southern India, treat avocados as a fruit blending them into milkshakes and desserts. Not so in the U.S. Here we rarely consider avocados as anything other than guacamole or as a tasty addition to salads, salad dressings, sushi and sandwiches. To add an avocado to a dessert . . . no way.
In the words of Cervantes, the proof of the pudding is truly in the eating. And, I’m sure that once you taste this rich and luscious Chocolate Pudding you’ll join the growing ranks of those who enjoy avocados in both savory and sweet dishes. Enjoy!
Almond Butter Update
Adding 1/2 cup toasted, creamy almond butter to this pudding ups the nutrition and the taste. Chocolate Pudding becomes a meal in itself 😉 Also, increase the amount of unsweetened cocoa powder to 1/3 cup when adding the almond butter and the honey to 3-4 tablespoons. So good.
Plus, Cook’s Illustrated has posted a taste testing they performed to find the best supermarket unsweetened cocoa powder. I found it helpful.
Inspired by and adapted from a number of recipes
Makes 4 servings in just under 10 minutes
1 ripe Hass avocado, halved, seeded, peeled
1 large, ripe banana, thickly sliced to equal 1 cup
2-3 tablespoons* light honey, agave or sweetener of choice
¼ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 cup milk alternative, such as almond, hazelnut, oat, coconut, etc.
Shaved chocolate, chocolate sprinkles, fresh berries, whipped cream, fleur de sel
- Put the avocado and sliced banana into a food processor. Use the pulse button to roughly chop them.
- Add the sweetener, cocoa powder, vanilla, salt and one-half cup of the milk to the processor. Blend together till smooth.
- Add the remaining milk and blend until incorporated. Taste and adjust the sweetness if necessary.
- Spoon into individual ramekins, wine glasses or custard cups. Serve plain or with one or more of the optional garnishes.
- If not eating immediately, cover the pudding with plastic wrap and refrigerate.
*Note: the amount of sweetener will depend on
- your personal taste,
- the ripeness and sweetness of the banana,
- and whether you used a sweetened or unsweetened milk alternative.
So, begin with 2 tablespoons of sweetener and add more at the end if you prefer your chocolate pudding sweeter.
Variation: Adding 1/2 cup toasted, creamy almond butter to this pudding ups the nutrition and the taste. Chocolate Pudding becomes a meal in itself 😉 Also, increase the amount of unsweetened cocoa powder to 1/3 cup when adding the almond butter and the honey to 3-4 tablespoons . So good.