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Avocado chocolate pudding

Today I’m feeling grumpy. There, I admitted it… I sat down to write a post for today and started it about a dozen times trying to tap into the spirit of joyful magnificence that I’m striving for, but each time it just came out really contrived and a little insipid. So instead I’m coming out and just saying it…I’m grumpy and being a bit of a bag to anyone who has the misfortune of crossing my path. Come to think of it, everyone in this house is grumpy today, I think even Reef Dog has a bit of a “leave me alone, I’m not interested in your affection” kind of a look in her eye. Hmmm… Maybe the super blood moon eclipse has worked some wacky mojo of malcontent on us. Who knows. What ever the cause, there is only one clear recourse on a day filled with lunar irritability; chocolate pudding.

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The other day I wrote a post about rice pudding, and in it I mentioned the chocolate pudding of my youth. It’s wondrous. Creamy, smooth, sweet and chocolaty. It reminds me of arriving late at night at my Granny’s house for the summer holidays. I never thought that it was something that could be successfully created in the absence of a package of Jello pudding mix, but oh, how I was mistaken. About six months ago I came across a recipe for avocado chocolate pudding. I was intrigued but, I must say, more than a little sceptical too. Avocado based chocolate pudding would surely taste, well, avocado-y wouldn’t it?

So after several months of scoffing at the mere possibility that it would be any use, I finally caved to my curiosity and made a batch. It was delicious, creamy, chocolate-y and everything that chocolate pudding should be. It has been a favourite and frequently used recipe in our house ever since.

I’ve been a little reluctant to share this one because it’s one of those recipes that seems a bit cliched. Nearly every whole food or vegan blog has got a version of this pudding or a similar mousse. But really, it’s just too good not to share. Some times those seemingly hackneyed things turn out to be so because they are magnificent and every one who encounters it feels compelled to share it with the world. And really, on a day as grumpy as this one… I had no choice.

The recipe below is for basic avocado chocolate pudding. I’ve used dairy milk in mine today, but it’s just as lovely with nut or rice milk. Coconut milk is particularly good. It can also be sweetened with anything you like. Try maple syrup for a vegan version, or agave nectar, or you can soak some dates and add them before blending for a date sweetened version. It’s also really versatile, you could embellish it as much as you like adding other flavours like coffee, mint leaves, orange zest, bananas, nut butter, or anything else that takes your fancy. The same applies to toppings, you could eat it plain or top it with nuts, fruit, or some kind of cream. I just discovered that it’s heavenly with creamed coconut poured over the top.

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It occurs to me that days like today present me with yet another great chance to strive toward a joyful life, not by trying to deny or bury my crankiness, but by embracing the fact that not every day is all peaches and lollipops. Some days are just cantankerous and surly, but on those days we’ve got each other, and we’ve got chocolate pudding, and if I notice those things too, well… it’s not all bad.

Avocado chocolate pudding
Creamy, delicious and sweet, this avocado chocolate pudding is loaded with healthy fats and antioxidants. A nourishing, healthy chocolaty treat.
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Ingredients
  1. 4 ripe avocados, peeled and with the stones removed
  2. 50g cocoa, or raw cacao powder
  3. 125g runny honey
  4. 2 tsp pure vanilla extract (optional)
  5. 150mL milk
Instructions
  1. Put all of the ingredients into a blender and blitz until smooth, creamy, and well combined.
  2. Serve immediately topped with fruit, nuts or cream, or chill it in the fridge for a few hours before serving.
Roots & Wren http://rootsandwren.com/

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