And the avocado love continues! I didn’t plan it this way — I must be on an avocado kick, I tend to go through phases where I use a bunch of one ingredient!
For years, dairy was off limits since I was told I was lactose intolerant, so of course restaurant or store-bought chocolate pudding wasn’t an option. Although I am now able to eat dairy in smaller quantities, I acquired a taste for non-dairy alternatives over the years and actually prefer certain substitutes (ie. I love almond and coconut milk).
This non-dairy chocolate pudding is no exception – the creaminess of the avocado makes for a rich-tasting dessert while being sweetened by fruit and a bit of stevia. I admit I was wary at first to try this dessert as I’ve seen variations floating around the blogosphere, but don’t be scared! You can’t taste the avocado, it blends in beautifully with the rest of the ingredients to create a silky dessert that is both healthy and delicious! Plus, avocados are packed with potassium, Vitamin E, lutein, fiber and antioxidants. If you are interested in learning more health benefits of avocado and why you should include more of this fruit into your diet, check out this page at Green Parenthood.
I’ve made this pudding multiple times but my favorite is topped with cacao nibs – a burst of chocolate goodness with some crunch for the variety in texture…for those that know me, I’m big on texture! You can also serve this plain, with chopped nuts, whipped cream, fresh berries, coconut flakes, fresh banana slices or nut butter – it’s all delicious!
Chocolate Avocado Pudding with Cacao Nibs
2 avocado, chopped
5-6 Tbsp cocoa powder
1 banana (ripe but NOT overripe)
1/2 cup unsweetened vanilla almond milk (updated 1/13/12 – if you want super thick pudding, you can omit)
1 tsp gluten free vanilla extract
pinch of sea salt
dash of cinnamon
stevia to sweeten (I used about 6 drops)
For serving, optional
Berries for garnish, optional
1. In a food processor or high powered blender, add ingredients avocado through stevia and process to combine, about 1 minutes until smooth and well incorporated. If too thick, add more milk. Serve immediately or let chill for a couple hours (I like to chill the mixture and let the flavors meld together).
Recipe Notes: If you prefer a sweeter pudding, use more stevia or you could add honey, if desired. Cacao nibs add great texture and a great punch of chocolate flavor but are completely optional!
If the banana is too ripe, it lends a funky flavor to the pudding. If bananas aren’t your thing, use several tablespoons of honey (or agave) and reduce the milk slightly.