I finally did it: I made a dessert with avocado. I’d been toying with the idea for a while, ever since I spied avocado ice cream recipes on other blogs. It was obvious to me that the creamy nature of avocado made it a natural fit to sweet dishes, but I never got around to try any. A recipe published recently by a friend and fellow Quebec blogger suddenly turned my desire into action: Chocolate Avocado Pudding…? It seemed so easy, something I could whip up in minutes. There were no excuses to put off the experiment anymore.
It’s literally a one-step dessert, but it’ll blow your mind. The best custard would hardly manage to match the luscious creaminess the avocado lends to this pudding. All chocolate avocado pudding recipes say that “nobody can tell there’s avocado in there” and it’s true, especially kids, although I think that once you know what’s the secret ingredient, you have a sort of “eureka” moment, suddenly getting where you’ve tasted that silkiness before.
I played around with the recipe a bit: after adding ¼ cup [60 ml] cocoa, like my friend’s recipe stated, I found the avocado flavor to be a little too present still and the mixture weirdly tasted midway between chocolate pudding and guacamole. The cocoa powder brand you use probably influences how much you need to add. I like an assertive dark chocolate flavor so I ended up using ½ cup [125 ml]. I suggest you start by adding ¼ cup [60 ml] and then add more to taste.
There are many great things about this dessert: First it’s good for you. Yay for all of avocados’ health benefits! Second, there’s little sugar in there, so it’s good for you. You may even call it a healthy dessert (no, that is not an oxymoron!). Third, it’s lactose-free and vegan, so it’s good for everyone.
Not that you should have this dessert because it’s good for you. Make it because it’s amazing. Believe me.
Makes 1 cup [250 ml] pudding, enough for 2 to 4 servings, depending on how chocoholic you and your guests are
1 avocado, ripe and soft
¼ cup [60 ml] to ½ cup [125 ml] best-quality cocoa powder (I use Valrhona’s)
¼ cup [60 ml] milk (I use lactose-free, but you can use soy, almond or rice milk to make this recipe vegan)
3 tbsp [45 ml] maple syrup or 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.
It’s amazing with fresh raspberries, but you can also serve it sprinkled with toasted almonds, baked crumble, or whipped cream.
Recipe Credit: Inspired by Francis Laplante, Tranche de Pain.Yum