Recipe by FullWell
"In my journey to applying the 90/10 (okay 80/20) rule to my food ethic that is, 90 percent good for you and 10 percent … not so much I'm always on a quest to find dessert holy grails. If I'm going to indulge in dessert, it better be good. Medjool dates, by themselves, no matter how exponentially sweet, are not going to cut it when I want something velvety, chocolatey and rich."
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ripe avocados - peeled, pitted, and cubed
unsweetened cocoa powder
water, or as needed
I love this stuff. The first taste is kind of shocking, especially if you're expecting it to taste like store-bought chocolate pudding. But after a few bites, it really grew on me, and I eat it all the time! I do find that it takes about 1/2 cup of water to make it the right consistency, and it definitely tastes better after it's chilled overnight. The ripeness of the avocados can also make a difference in taste; it tastes too "green" if they aren't fully ripe yet. I also find that the quality of the maple syrup makes a difference, 100% pure maple syrup giving the lightest and most pleasant taste.
I eat a lot of no sugar, non-fat, vegan, vegetarian foods and I don't mind if something tastes a little odd when it's good for you. However, I did not care for it at all! I thought it might just be me so I had my husband and son try it and they thought it was even worse than I did.
I had not expected chocolate and avocado to taste anything like pudding and was pleasantly surprised. It's not exactly what you'd expect and it sure beats some other vegan raw food choices hands down. I choose to leave out the lemon. If I'm hankering for some chocolate and fat I go back to this recipe. Stick with full fat avocados; the low fat ones are not thick enough to make this work. FREEZE THE AVOCADOS first by tossing them in the freezer with the peels on. This makes a super cold chocolate sherbert/icecream.
Definitely an alternative to milk based puddings! This is better cold than at room temperature, and it has the consistency you expect in a pudding. The combination of avocado and chocolate leaves something to be desired, but it isn't bad, it just takes getting used to!
just tried it ... I didnt think that it was very good (even if you have a major craving for chocolate and dont want the guilt)
I love this stuff! Have made it 3 times, now.
Great pudding consistency. Will make with Greek yogurt and get the protein. Guess if no dairy is your only option it's pudding. Otherwise don't waste the avocados.
SO rich, it's hard to believe this yummy dessert is made with avocado. I made our version low-carb by substituting Splenda and sugar free maple. It tastes perfect and was a snap in the food processor.
* Percent Daily Values are based on a 2,000 calorie diet.
The REAL No-Guilt Chocolate Pudding
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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