This is the creamiest and the richest and the best chocolate pudding ever. And the possibilities are endless. You can serve it with graham crackers, whipped cream, in a crust. But straight up is the best. And this is so rich, this small serving is very filling. And this is coming from the girl who ate three peices of cheesecake for her birthday.
In my quest for high calorie, yet healthy foods, I came across the avocado. I fell in love with it. Eat it with some cheese and salt and pepper, oh yes, a little bit of heaven.
But back to the pudding. Now, you must promise to not turn up your nose and give me the disgusted looks my mother and siblings gave me when I made this. Becasue the secret to this pudding is . . . avocado.
(dun, dun, dun!)
No really! Give it a chance! It truly is all of the above. Both of my sisters tried it not knowing the secret ingredient and asked for more. (It’s said, a child is the most honest critic.)
Chocolate Avocado Pudding
1/2 very ripe medium avocado
2 Tbsp. cocoa powder
2 Tbsp. milk
1 Tbsp. honey
1/2 tsp. vanilla
Blend it all together in a food processor and enjoy!
See, that wasn’t that hard was it? But a couple pointers – make sure your avocado is very ripe, otherwise the flavor can show up in your pudding. Also, you can refrigerate it, but not for more than a couple hours otherwise the avocado flavor is pretty distinct. The second time I made it, I left it in the fridge overnight and the next morning, you could taste the avocado. But I think my avocado wasn’t as ripe that time.
If you’re feeling really decadent, add in a spoonful of peanut butter and some melted chocolate chips. Go on, this is actually healthy!