So, true story, I made this for a friend one time. She loved it. She ate quite a bit of it. She was very surprised that she liked it, because avocados had always grossed her out.
We quickly discovered that her body had been trying to tell her something all along:
She was allergic to avocados.
So in a way, I sort of poisoned my friend. Not cute.
Thankfully, she recovered just fine, but needless to say, avocados do not make an appearance in my kitchen when she is around.
Now that I have frightened you with that little tale, let me tell you how to make
poisonous choco-cado pudding!
2 med sized avocados, pitted and peeled. (I used mexicola from my CSA box)
1/4 cup organic REAL maple syrup OR 6-10 medjool dates
1.5 TBSP unsweetened cocoa powder (I like Trader Joe’s)
1/4 cup vanilla hemp milk
Put all ingredients into the food processor. Process until creamy and smooth. If it is too thick, add more hemp milk about a tsp at a time. If its too thin, you need more avocado. 🙂 Fold in sliced bananas if desired.
Today was the perfect day to make this because I had 2 mexicola avocados on my counter that were *just* about to die on me. I saw this the other day and thought it was quite possibly the most perfect little bit of kitchen truth:
Right? I know.
Also, little sidenote; My favorite variation of this recipe:
Substitute the hemp milk for raw cream. Blend all of the ingredients (minus the cream) together first, then add the cream in. Puree for 5-10 seconds until it begins to “whip”, making for a really nice mousse consistency. 🙂
This is delicious with fresh strawberries too!
Definitely file this one under the “treat” category as the sugar content is pretty high in this one, but still a nice alternative to the packaged garbage. 🙂
Enjoy… Unless you’re allergic to avocados. 😉