I first read about avocado chocolate pudding a few months ago in an issue of Bon Appetit magazine. I tried their recipe, which was very sweet but still was a great introduction to the concept o using avocados as the base for a healthy, vegan, rich chocolate pudding. I set out experimenting with different versions and learned a few valuable lessons.
Lesson 1: Rice syrup is a really great addition that gives the pudding an incredibly rich, thick, velvety texture.
Lesson 2: Use barely ripe avocados, as they get bitter as they ripen.
Lesson 3: Bananas do not make a good substitution for avocados. I tried this one day when I was really craving some chocolate pudding, but didn’t have any avocados. The result was a liquidy mess. However, I liked the taste and was inspired to add a bit of banana to my next batch, along with the all-important avocado. Worked great!
Lesson 4: Serving the pudding with fruit takes it to the next level! Fresh berries are my favorite, but I’ve also had it with mango, pineapple, and kiwis. Yummy!
In this recipe I layer the pudding with strawberries and a product I recently discovered and am very excited about. It’s a frozen coconut whipped topping by a brand called SoDelicious, and boy does it ever live up to its name! I’ve been able to find it at most grocery stores right next to the CoolWhip 🙂
- 1 avocado
- 1/2 a small banana
- 2 tbsp rice syrup
- 3 tbsp coconut oil
- 3 tbsp cane sugar
- 1 tbsp vanilla
- 1/4 cup cocoa powder
- Small pinch of salt
For the parfait
- Sliced strawberries or your choice of fruit
- Coconut whipped cream (You can make your own by refrigerating a can of coconut milk and then whipping the solid portion of coconut milk that settles at the top, or scout out your grocery store for the SoDelicious frozen coconut whipped topping I mentioned above – just defrost in the fridge a few hours before using)
- Place the coconut oil and sugar together in a small saucepan and heat until the oil is melted and the sugar is at least partially dissolved. I could not get it to fully dissolve, but I was pleased to discover it did not create any granular texture in the pudding. I guess it all incorporated in the food processor later.
- Place all the pudding ingredients in a food processor and blend until smooth. You will probably have to stop the motor once or twice to scrape down the sides.
- Divide the pudding between two bowls or cups and cover with plastic wrap. Refrigerate until set and cold, about 3-4 hours.
- Serve the pudding topped with berries and whipped cream. Enjoy!