Best Chocolate Avocado Pudding  recipe

Unlike other recipes that are milky or super sweet, this pudding is all about chocolate.

Creamy, smooth, sweet and hearty, chocolate pudding is a treat that will always make you smile. Chocolate pudding versions have become more popular in recent years, and with good reason. As interest in plant-based foods grew, a seismic shift away from packaged mixes and stovetop versions found its hero in naturally creamy avocados. It has a chocolate flavor to it and is even richer, creamier, and has a chocolatier taste.of all, it's vegan and gluten-free. Unlike other versions that taste milky or super sweet, this chocolate avocado pudding is all about chocolate.

Why This Recipe Is So Great

Well, I'm not taking that claim lightly. This is the best version of chocolate avocado pudding I have ever made or eaten.

 

(1)The melted chocolate balances the bitter edge of the cocoa powder for a double effect that highlights the complexity of the chocolate.

(2)Natural liquid sweeteners in the form of agave syrup, maple, or honey are balanced by the natural, savory notes of avocado and a pinch of salt. Simple backgrounds such as nuts, oats, and soy milk play a gentle and casual supporting role, and the chocolate flavor and the texture of the avocado topping stand out.

Incorporate Avocado Pudding into Your Diet Strategy

Perhaps one of the most beautiful things about chocolate avocado pudding is how well it adapts to all kinds of dietary needs. It starts off gluten-free, dairy-free, and egg-free, so it's already a pretty versatile winner.

Vegan

For vegans, omit the honey. The rest of the recipe is ready.
Paleo

If you're on the Paleo diet, try raw honey and maple syrup as sweeteners, stick to plain, unsweetened almond milk, and use unsweetened chocolate. Both chocolate and cocoa are slightly bitter, so you may need to double the amount of sweetener listed in the recipe. Mix thoroughly and taste each time until the pudding is as sweet as you like.

 

This recipe avoids stevia, molasses, chicory root, and inulin fiber. They contain bitterness that can throw off the balance or overwhelm the main flavors of chocolate. If you have vanilla beans and a few minutes, try adding seeds to the mix instead of extract for a bigger flavor punch.

Whole30

If you're following the Whole30 plan, choose nut milks with no added sugar or carrageenan and use date syrup (or mix 6-8 seeded dates thoroughly).

 

The challenge here is chocolate. You can use unsweetened chocolate, but like Paleo, both chocolate and cocoa are slightly bitter, so you may need to adjust the sugar listed in the recipe. Dark chocolate with sugar is not included in Whole30 plans, but unsweetened chocolate may or may not be acceptable.

Some proponents argue that pudding and chocolate, or even cocoa, is problematic because the program's underlying premise is to teach yourself to be full without sweets. Check out what's available in Whole30 plans.

 

Make your perfect pudding

You can make this pudding as thin or as thick as you like. If you want to thicken the pudding, add 1-3 tablespoons of coconut cream, melted coconut butter, or half a ripe banana. Add milk of your choice to dilute it.

 

Nut milks and sweeteners: High-fat nut milks like cashews make for creamier puddings, but oat milk and soy milk are also delicious. Different sweeteners all have different flavors. I like the mildest agave, so I can stay in the background and let the chocolate flavor take the lead. 

Avocados: Hass Avocados are small black, humpy avocados that are thankfully widely available today. Those are the creamiest options. Florida avocados taste like vegetables and are a little hard, so they are not the best choice.

Chocolate Avocado Pudding is a versatile natural treat that can satisfy so many people in one simple dish. From infants to the elderly, from those on a diet to those with extravagance, you can always be satisfied with its elegant ease of use.

Ingredients

4 very ripe hass avocados (about 2 pounds total)
1/4 cup plain milk, chocolate (recommended), or vanilla non-dairy milk, at room temperature
3-5 tablespoons unsweetened cocoa powder paste
1/4 teaspoon
2-3 oz dark or bittersweet chocolate (70% or more)
1/4 cup agave nectar, mild flavored honey, pure maple syrup (grade B preferred), date syrup, sorghum, or brown rice syrup

 

Optional add-ins:

1/4 tsp Cinnamon Powder
1/4 tsp Cardamom Powder
1/8 tsp Dry Mild or Hot Peppers (Ancho, Guajillo, Cayenne Pepper, etc.)
2 tbsp Unsweetened Coconut Cream
1/2 tsp Almond Extract

 

Optional thickeners:

1-3 tbsp coconut cream or coconut butter
1/2 ripe banana

Instructions

Prepare the avocado. Cut the avocado in half with a sharp paring knife, leaving a large stone. Divide the avocado in half and remove the stone with a spoon. Scrape off any avocado flesh that may be stuck to the seed and place it in the bowl of your food processor or blender. Scoop out half of the avocado pulp and place in a food processor or blender. Be careful not to discard or discard stringy pieces or very dark spots. Note the small, hard tip at the end of the stem. Ripe avocados often pop easily and are not edible. Repeat with remaining avocados.

Add milk, cocoa powder, vanilla and salt. Place milk, cocoa powder, vanilla and salt in a food processor or blender. Cover and process or blend for 30-45 seconds until completely mixed and the avocado is smooth. Place in a covered processor or blender while chocolate melts.

Melt the chocolate. Cut or break the chocolate into small pieces (1/2 inch). Place in a microwave-safe bowl. Microwave on high power in 20-second intervals, stirring between intervals, until chocolate is melted, about 1 minute total. Remove chocolate from microwave and stir until smooth and lump-free, about 45 seconds.
sweet chocolate. Add the sweetener of your choice to the melted chocolate and stir until completely smooth, about 1 minute. Stir and it will start to thicken.

Add chocolate to avocado mixture. Remove the processor or mixer cover. Quickly add the melted chocolate mixture to the avocado mixture and scrape the bowl down with a soft silicone spatula to get all the drippings (trying to add the melted chocolate through the tube feeder or the top may result in a significant amount of

Add optional ingredients as desired. Once you have selected some or all of your add-ins, put them into your processor or mixer.

Process or puree until smooth. Cover processor or blender and blend for 45-50 seconds until completely combined. Cover and scrape down sides of bowl or blender. Cover and process or blend again for 1 minute. Taste and add sweetener if desired. If you want a thicker pudding, add 1 tablespoon each of coconut cream, coconut butter, or banana, processing or mixing for at least 30 seconds after each addition. If you want a thinner pudding, add more milk, 1 tablespoon at a time, processing or mixing for at least 30 seconds after each addition.