Every once in a while, I crave sweet, like all normal people. I especially want my CHOCOLATE. I love chocolate.
Enter the chocolate pudding.
For this basic pudding, there are no more than 4 ingredients (!):
- 1 whole avocado, ripe
- 2 TBS coconut oil
- 2 TBS cacao powder
- 2 TBS pure maple syrup
- With a spoon, scoop out all the avocado, sans skin and seed, into a food processor. Lick the spoon, it’s good for you.
- Add the other ingredients to the food processor.
- Start processing by pulsing on high speed, until the mixture is homogeneous, in a creamy-like consistency. You do not want to see little specks of avocado. Everything has to look like brown, chocolaty, unified pudding.
- At this point, you may transfer the cream into a nice container, and cool it for 10 minutes in the fridge. Or, I just finish it off right there and then.
- coconut oil, cacao powder and maple syrup- you want them of high quality, preferably organic.
- you better blend the mixture well, or else you’ll have green avocado specks. While that’s not too bad, try to explain that to your guests.
- Personally, I don’t go after a very sweet kick, a little will go a long way. Being Paleo kind of lowered my sweet-taste lever, so 2 TBS of maple syrup are enough for me. You may need to add maple if you like it sweeter.
- This is a basic recipe, but there are many add-ons that could elevate your pudding for a festive occasion or just to fancy it up. Add any one of these to the food processor: 1/2 sp. pure vanilla extract, 100 g of melted chocolate bar, chopped nuts (almonds, walnuts, macadamia, etc.), shredded coconut (I used it on top, to garnish), chopped dates, chocolate chips, chopped banana chips, whatever makes you happy.
- do not refrigerate the pudding for too long, as the coconut oil tends to harden.