Here is a pudding recipe made from scratch with clean, whole foods that will nourish your body. You have got to try this for yourself!
As soon as I heard about chocolate avocado pudding I was all in! I’m a chocolate lover to the core, but still don’t feel super healthy if I’m often munching on my favorite dark chocolate salted almond morsels. What I love about this pudding concept is that the irresistible creaminess comes from the super wonderful-for-you fats found in avocado. No better way to get in your chocolatey goodness than when it’s delivered in foods that you should be eating anyway!
When I tried my hand at this luxurious dessert, I started as my friend suggested with some almond milk, honey, cocoa and ripe avocado. It was smooth, rich and mouthwatering. However, I immediately added salt, a taste tango that is a must for me when it comes to fully enjoying my chocolate. Amazing! My taste buds were singing and my heart leaping!
If you’re looking for a pure chocolate taste you might want to stop there, but my mind immediately went racing to all kinds of yummy additions and variations. Like a fairy godmother working on a secret potion, I scrambled to add a banana, raw peanut butter and vanilla extract. One bite and I was in heaven! In fact, I barely had the will power to set aside enough for the photo op, but I just knew I had to share this with my fans at Mama Dweeb, so I couldn’t just plan to make more “later.” This delectable desert can’t wait until later!! I’ve written the recipe to be flexible and adjustable, start with less milk, sweetener and cocoa add more to reach your desired consistency and flavor.
If you’ve read my Frozen Fruit Smoothie post then you know I’m always trying to sneak in extra goodies to increase nutrients in a palatable way. This pudding is exciting to me especially because my son’s herbal iron supplement has a super strong flavor, which so far I’ve found can only be masked by chocolate. I have been using store bought coconut milk chocolate ice cream – he’s cow’s milk protein intolerant – but I’m excited to have a more affordable and healthier option to deliver this essential supplement. You could use this pudding to stir in liquid vitamins, probiotics, ground chia seed or spirulina powder, to name a few ideas.
Another thing I am excited about is that though I’m not trying to lose weight this year, I am trying to stick to a nutrient-packed, low processed regimen. What a perfect dessert for those days I want to splurge while sticking to my whole foods lifestyle!
But that’s not all. I am so excited about this pudding because I love getting to “spoil” my 21-month-old toddler with amazing goodies like this avocado pudding. I believe in modeling well-rounded eating habits for my son, and part of that is enjoying dessert as a special treat from time to time. I just love it when I can make those yummy treats be as nutritious and unprocessed as possible. With my son’s dairy sensitivity, it is fulfilling to see him enjoy his first ever serving of pudding! If you look close in the photos below, you can see the pudding on his sweet lips and soft little chin.
Here he is helping me salt the empty bowl of pudding after we shared the last bit of pudding left from the photo shoot for this post. You can see how intent and focused he is in the moment.
And here’s a few precious shots of him “helping” me clean up. He saw me carry the ingredients out using this fabric placemat as a sling and he was determined to help me carry them back in the same way.
Accepting help from a toddler can be fun – as well as causing a lot of extra clean up – but I love involving him when I have the time and patience (which isn’t always). He adores helping me cook and I’m grateful for him to experience what fresh eating and real food looks like at an early age. It builds his skills and self-confidence to contribute in any way possible, from cutting veggie scraps with a dull butter knife to pouring baby carrots from measuring cup to bowl to measuring cup to counter top to floor as I prep other parts of the meal. (I’ve found carrots are a cinch to pick up and rinse off and still be edible since they don’t easily bruise.)
Enough of my stories… go grab some avocados and get to whipping up this delectable dessert!
- ½ to 1 cup vanilla almond milk (or milk substitute of your choice)
- 1 medium, perfectly ripe avocado
- 1 medium, perfectly ripe banana (or substitute a second avocado)
- 1 pinch of salt (ground sea salt works best)
- 2 tablespoons natural raw nut butter, such as peanut or almond (optional)
- 2-4 tablespoons cocoa (find a gluten free brand, if needed)
- 1-3 tablespoons honey or agave
- ½-1 teaspoon vanilla extract
- Peel and quarter avocado, remove pit. Peal and quarter banana.
- Starting with almond milk, add all ingredients to a food processor or blender in amounts according to your taste.
- Process on high until smooth. Use more or less milk substitute to achieve desired consistency.