There was a meeting of paths in my life, recently: An avocado which had been in the fridge for too long, and needed help to prevent waste; and a dessert idea I have often seen on various websites.
[Apologies for the blur]
Avocado? Dessert? Can this be right? Has the girl lost the plot…? Nope!
I present to you….Chocolate Avocado Pudding. This is how I made it, but see notes below.
Scoop out an avocado into a bowl.
Mash it with a fork to make it as smooth as possible. Add a drizzle of Agave syrup, and mash that in.
Add 1 heaped tablespoon of cocoa powder and mix that in well. The mixture will now be rather thick and stodgy – I mixed in 3 tablespoons of milk to keep it smooth and light. Taste, and adjust for sweetness and consistency – add a little more milk if you wish.
Serve in a bowl and enjoy!
This dessert was a chocolate heaven! There is no taste of avocado – it just provides a fresh, green underlying taste. The cocoa gives a wonderful bitter chocolate kick, with a touch of sweetness from the sweetener. And the texture is melty, smooth and luxurious. I topped with grated coconut – to give a Bounty bar! But this would be great with chopped nuts, maybe some raisins, or a mix of toasted seeds.
It feels indulgent and luxurious to dig in to, but it’s satisfying to know that this pudd is full of minerals and vitamins to nourish the body. People can so easily become hung up on the calorie count of avocados due to their oil-content. But what about all the other wonderful nutrients they provide? Do they not matter? It surely is healthier to indulge in a dessert like this, than a chocolate bar with a poor nutrition profile and possibly a higher calorie count than this dessert. Food is more than just calories and fat. Food can provide an abundance of healthful nutrition, and those minerals and vitamins and other nutrients all work together to provide balance and support maximum absorption by the body. Nature is fantastic!
Avocado: Omega-3 & Omega-6 fatty acids, fibre, complete protein(contains all essential amino acids needed for the body to produce protein), vitamins A/C/E/K as well as the B vitamins, and all manner of minerals; anti-inflammatory to the body, low GI and heart/cholesterol friendly
Cocoa powder: Fibre, protein, potassium, zinc, iron, magnesium, phosphorous, copper, manganese, some B vitamins; and low GI
I had a lazy day when I made this dessert – in fact I made it for a snack, rather than eating something processed(made a nice change!). For a guaranteed, really smooth result make it in a food processor. Use any sweetener you wish, but it needs to be smooth for the smooth result. Using caster sugar, for example, will provide a gritty result. Okay I guess, but just not smooth. Powder or liquid sweeteners should be fine. Add as much or as little as you wish, depending on your desired sweetness. Also add as much or as little milk as you wish, depending on the consistency you want. The addition of the cocoa makes it quite thick and gunky – which is okay if you wish – but I like the dessert a little lighter and more ‘whippy’. Cocoa powder gives the intense, dark chocolate flavour. Drinking chocolate might work? But the chocolate flavour would be much milder, and drinking chocolate also has sugar added to it which would affect the sweetness factor. All of this discussion makes it seem so complicated – it’s not! This is a simple and easy dessert to make.
I need some more topping ideas, please?