Reviewed: Oct. 28, 2009

Good recipe, but the description is not accurate- all the ingredients aren't raw. The avocado, banana, and cocoa powder are, but soy milk isn't raw, agave may or may not be depending on what kind you buy, as well as the lemon juice (if it is in a bottle, it is pasturized), and the coconut is also processed. My son really likes this recipe, but I find it to taste too much like avocado.

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Heather

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Reviewed: Sep. 1, 2009

OUTSTANDING! My kids never knew the difference and we were astounded at how yummy it was... Very surprising, excellent. A word to the wise: DO NOT TRY TO SUBSTITUTE OTHER INGREDIENTS. The only people to give lousy reviews are those without the proper ingredients - substitutions with 'raw food' recipes usually don't work as well, so please try it with what it calls for - especially the raw cocoa - this is NOT the cocoa you get from hershey's which is bitter and WILL RUIN this delicious recipe... Rice milk or other nut milk can be safely substituted - but not dairy - defeats the point of raw anyhow... =) Enjoy, loved it and will be making it many, many more times... =D

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MARHATTAN

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

5 stars for the sheer genius of this recipe! It's healthy and tasty - a true guilt free dessert. A couple things to mention - this is best served very cold. Otherwise the avocado taste comes through a little. Also, if you don't like banana, you may not care for this. The banana flavor is unmistakable. In fact this really should be called chocolate-banana pudding. But really, there are no complaints from me. I liked my bowl clean :)

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Leigh

Cooking Level: Intermediate

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Reviewed: May 25, 2009

This recipe is awesome! I think it is funny that some people thought it tasted to healthy and not like the store bought kind. It is made from avocado and banana of coarse they will not taste the same. :)My kids and I LOVED it. I put in a couple scoops of almond butter and didn't add the coconut because I had none. I also added honey instead of the agave. Thank you so much for the recipe. I will be making this for my kids lunch and mine too!!!

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luv2eat

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Reviewed: May 21, 2009

This is a great guilt free pudding and it's super healthy! I followed the recipe exactly, turned out excellent. I have made this pudding quite a few times and shared it with friends, who make it often as well. It's a keeper!!!

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Genny

Cooking Level: Intermediate

Living In: Truro, Nova Scotia, Canada

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Reviewed: May 18, 2009

I love this pudding! I followed the directions exactly, except I only had vanilla flavored soy milk on hand - my husband commented that the pudding was a little too sweet - that's probably why. But it was still so good! We will make this again and again.

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tina k

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Reviewed: May 6, 2009

I loved this recipe! However, I changed a few things to make it my own. I don't use soy milk so I didn't use that. I had a young thai coconut so I cracked that open and poured the water off then I scraped the coconut meat out. I used the coconut meat, avocados, organic unsweetened coconut flakes, Carob powder, agave nector for sweetener and a dash of organic vanilla extract. I am licking the bowl as I speak....Wonderful!

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Starlamotivates

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Corona, California, USA

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Reviewed: Apr. 23, 2009

This was excellent! It was slightly thinner than expected, but my friends and I nearly licked our bowls, if THAT says anything! I used coconut milk because I hate the taste of soy (and soy is bad for you, plus I figured it would be a bit thicker. While I love banana, I wonder if one could tone down the banana flavor by using a still-green banana. I think I'm going to try it with 2 avocados and 1/2 banana to make it a little thicker and a little less banana-y.

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¡Kate!

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Reviewed: Apr. 20, 2009

I got this recipe through the "Daily Dish" email. I read it and realised that I had pretty much everything on hand, so curiousity got the better of me and I gave it a try. I struggled with how to rate this recipe because I'm not a vegan or a complete naturalist I had to do some substituting, which I hate doing when trying a recipe for the first time. I don't even know what agave nectar is so I used honey like others suggested. I used 1% milk since that's what was in my fridge. I also only had sweetened coconut to work with and I assume that raw cocoa powder and Hershey or Fry's cocoa powder is the same thing. The texture was perfect. Nobody will ever mistake the flavour for Jello Chocolate pudding, but it was pleasant. Not too sweet, but it definitely qualifies to fill a sweet craving. My 2 yr old thought it was the bee's knees. I suppose I could try making this with chocolate milk or adding more honey or more banana... But in the grand scheme of things this recipe acomplishes what it was set out to do, be a healthier alternative.

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Audrey & ?'s Mom

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 19, 2009

Very good! I didn't wait for it to set, but made half of the recipe and ate it all myself

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SULLI9999

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Reviewed: Mar. 18, 2009

All right...clearly tastes like a health food. i used honey and skim milk and added vanilla extract to make it a little more desert-y. good for breakfast though.

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LizK

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Reviewed: Mar. 16, 2009

YUMMY! I used Hershey's Special Dark Cocoa instead of raw, since that's all I had. Also used skim milk and it worked well. My kids loved it too and thought it was the best breakfast in the world.

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Natural & Good4U

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Wow! Anyone who comes across this recipe must try it, it's so unusually flavorful! I love it, and would have never thought of adding an avocado in this recipe. My husband says it tastes like Spring. I used rice milk instead of soy milk, and I only used a little under 3 tablespoons of cocoa powder and that seemed to be more than enough (keep in mind I've been eating healthy for almost half a year). Thanks so much for sharing this recipe!

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Kate

Cooking Level: Beginning

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Reviewed: Mar. 1, 2009

this recipe was amazing! such a tasty and healthy treat. i used unsweetened almond milk instead of soy milk, honey instead of agave nectar, 2 tablespoons of shredded coconut, and added 1/4 teaspoon of cinnamon.

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MC

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Reviewed: Feb. 16, 2009

Thank you for posting this! I love it! ...and I can justify it as a yummy snack since it's so nutritious!

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oysterpup18

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Reviewed: Feb. 12, 2009

Awesome recipe, Alex! I just happened to have a banana and an avacado that needed to get used so I whipped this up and yum! Subbed honey for the agave and added a little vanilla but that's it. I will be making this again for sure. Have been making this about twice a week and have found that adding a tablespoon or 2 of peanut butter makes it like a PB cup pudding. Yum! *******UPDATE***** I added a little extra soy milk and ran it through my ice cream machine with great results. Kind of like a Frosty but nicer. Also makes killer pudding pops. Sometimes I add granola to the pudding for breakfast, too. I love this recipe.

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