Pudding!

Anyone who’s ever read even one post on this blog knows I have a sweet tooth. No matter how long I avoid all traces of sugar (I’m looking at you, Whole30), I always welcome it back with open arms at the earliest opportunity.

I’ve been binging pretty heavily (for the new, marginally improved me, that is) in the week since we finished Whole30, but today, I had no sugar. None at all. No chocolate. No strawberry Fluff (God help me). Not even any stevia in my coffee (the only positive thing to come out of Whole30, as far as I’m concerned).

And tonight, after a dinner of shrimp sautéed in coconut oil on a bed of salad greens, I wanted dessert. But I also wanted to be good.

So I made pudding!

Avocados are one of those primal/paleo mainstays; Tim eats several per week, and it seems as if every other paleo recipe includes them. I don’t like avocados. I’ve tried; really I have. But I really wanted pudding.

The recipe I modified promised that this pudding wouldn’t taste like avocados. I was dubious, but did I mention I really wanted pudding?

So I made it, tweaking it a little along the way. And it was marvelous: dark and rich and smooth — and not a hint of avocado.

Chocolate Pudding
1 ripe avocado
½ cup cocoa powder
½ cup full-fat coconut milk (although you could probably get away with light)
¼ cup agave (I think I’ll try coconut nectar next time)
1½ teaspoons vanilla extract
dash of salt

In a blender (or probably a food processor; I’m going to try that next time), blend the avocado, cocoa, and coconut milk till smooth. Add the agave, vanilla, and salt and continue mixing until it’s pudding.

I’m already thinking of ways to play with this. You could put whipped cream (or berries, if you like that sort of thing) on top. You could use mint extract or almond extract in addition to the vanilla. You could freeze it and make pudding pops!

The world is your oyster. And almost no guilt!

(Sorry about the photo. I was too lazy to do it right.)

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