Eating a perfectly ripe avocado is a magical moment. Luxuriously silky and rich green, avocados provide nearly 20 essential nutrients such as fiber, potassium, folic acid, B-vitamins, and Vitamin E. The nutrient-boosting fruit also enables the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein. (Speaking of fruit, why is an avocado a fruit and not a vegetable? Botanically-speaking, avocados are part of the reproductive organ or seed-bearing part of the plant.)
I discovered this recipe when I had an avocado on the verge of over-ripening. With some cocoa powder in the pantry and a bit of milk in the fridge, chocolate avocado pudding sounded like the perfect sweet treat to whip up. You can hardly tell that avocado is in here, although only it can give this pudding its remarkable lusciousness. Bonus: depending on the type of milk you use (e.g. soy, almond, or rice milk), the recipe can lactose-free and vegan!
Chocolate Avocado Pudding
Recipe adopted from Food Nouveau
Makes 1 cup [250 ml] pudding, enough for 2 generous servings
1 avocado, ripe and soft
¼ cup [60 ml] to ½ cup [125 ml] best-quality cocoa powder
scant ¼ cup [60 ml] milk
3 tbsp [45 ml] liquid honey
1 tsp [5 ml] pure vanilla extract
Cut the avocado in half and remove the pit. Scoop out the flesh and put in a blender, or the bowl of a food processor. Add ¼ cup cocoa powder and the remaining ingredients. Process until smooth, occasionally scraping down sides. Taste and add more cocoa powder until the pudding is chocolatey enough. Add more maple syrup (or honey) if you’d like the pudding sweeter, and milk, if you’d like it looser. Divide between serving cups and serve immediately, or refrigerate until ready to serve.
— Nicole Woon