Friday, May 25, 2012

Chocolate Avocado Pudding

I have "Conjunction Junction, What's Your Function?" stuck in my head. Don't ask. I just do. For those of you who don't know the song, it's from School House Rock, an animated TV program that endeavored to teach kids via cool songs. I can sing you that title, but I can't remember the rest of the song. However, I DO remember what a conjunction is. Whew!

As for the recipe I made this week, it's a nice, healthy fats filled pudding recipe. The avocados give the chocolate pudding a little spice (or at least that's how I feel about it.) I really enjoyed it straight from the blender more than when it was straight from the fridge. Can't wait to try the leftovers with strawberries!
Chocolate Avocado Pudding (found at Honestly Good Food)
2 ripe avocados
1/4 C agave nectar (or substitute honey or food processed dates)
1/4-1/2 C cocoa powder 
1/4-1/2 C almond milk
1 tsp vanilla

Put all ingredients into a blender or food processor and blend until smooth. Use 1/4 cocoa powder for 'milk' chocolate and 1/2 cocoa powder for dark chocolate. (If you use vegan cocoa, this whole recipe becomes vegan.) Use only as much almond milk as needed to achieve desired consistency. Eat right away or chill for about 4 hours to help it gel more. Depending on how big your avocados are, this makes about 4 half cup servings.  
Bake well and prosper! 

1 comment:

Thanks for taking time to leave a message! xo - EB