Food

CHOCOLATE PEANUT BUTTER AVOCADO PUDDING + COCONUT WHIPPED CREAM

Chocolate Avocado pudding

I’m not vegan, but I sure do like vegan desserts; mostly because of the choice of ingredients for sweetners and fats are usually MUCH better for you. I honestly can’t remember who mentioned this to me, but chocolate avocado pudding just sounded so amazing. I just had to try it, and since I had pretty much everything already I figured why not give it a shot? Also it’s been a while since I blogged a dessert recipe so I figured it was about time. How about you?

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Chocolate Avocado pudding

On the hunt for a healthier version of a dessert classic I naturally I hit the inter-webs, and stumbled on this recipe from the Minimalist Baker, and decided to give it a go! I didn’t make too many changes, but I did cut down on the whipped cream recipe because I just knew we wouldn’t eat it all, or at least I thought. Holy crap the coconut whipped cream was good. I had to stop myself from eating it out of the bowl with a spoon.  I don’t think I’ll be making another version of whipped cream again.


What I love about this recipe is that there are so many healthy ingredients packed inside.  As you know avocados are a great source of healthy fats, folate, carotenoids (so super great for your cardiovascular health). While the bananas (organic ones are so cheap) are rich in b6 and potassium which we all know helps our energy levels, so great if you struggle with depression this time of year, and the chocolate boosts your mood with magnesium (bye bye anxiety)!  

Who knew that a dessert could taste so good, and make you feel good too? I think we vastly underestimate the power of food to heal us. The best part about this pudding recipe is that because it‘s vegan there’s no saturated fats (those are the ones from butter and milk that you really do want to stay away from) and no refined sugar again i.e. bad news bears! So go ahead indulge guilt free ๐Ÿ™‚ 

Feel free to get as fancy as you want with serving your pudding. You could opt for vintage champagne glasses if you have them, or you could use mason jars, and even layer your pudding with whipped cream, coconut, nuts or berries. Thank full creative reign ๐Ÿ™‚ and use what ever you have on hand. If you’d layering nuts though just be sure to serve right away otherwise they will get soggy. Ready to get started? 


CHOCOLATE PEANUT BUTTER AVOCADO PUDDING 

servings, 6

1 1/2 ripe avocados
1 large ripe banana
1/2 cup unsweetened cocoa or cacao powder
1/2 cup crunchy peanut butter + more for topping
1/2 cup sweetener of choice (maple syrup, agave, honey if not vegan (or to desired taste)
1/4 cup almond milk or cashew milk 

DIRECTIONS 
  1. Add all
    ingredients except coconut whipped into a food processor or blender and blend until smooth. Add more almond milk as necessary to thin/help blend. Add more
    cocoa powder for a richer chocolate flavor. Add more sweetener of
    choice to enhance sweetness. If your blender majorly sucks like mine feel free to bust out the whisk (when the blender is off of course) and encourage the blending. And be sure to start with liquid first. 
  2. Divide
    between 6 small serving glasses, cover with plastic wrap (pressing the
    plastic wrap down on the pudding to prevent a skin from forming) and
    chill for a few hours, or overnight.
  3. Before serving, top with coconut whipped cream and drizzle with peanut butter.
  4. Leftovers will keep in the fridge up to a few days, though best when fresh.

COCONUT WHIPPED CREAM TOPPING 

INGREDIENTS
1 14-ounce can full fat coconut milk
1/4 – 3/4 cup (28 – 84g) icing/powdered sugar (use organic if vegan)
optional: 1/2 tsp vanilla extract or maple syrup

DIRECTIONS 

  1. Chill your coconut
    cream or coconut milk in the refrigerator overnight, being sure not to
    shake or tip the can to encourage separation of the cream and liquid.
  2. The next day, chill a large mixing bowl 10 minutes before whipping.
  3. Remove
    the coconut cream or milk from the fridge without tipping or shaking
    and remove the lid. Scrape out the top, thickened cream and leave the
    liquid behind (reserve for use in smoothies).
  4. Note:
    if your coconut milk didn’t harden, you probably just got a dud can
    without the right fat content. In that case, you can try to salvage it
    with a bit of tapioca flour – 1 to 4 Tbsp – during the whipping process.
    That has worked for me several times.
  5. Place
    hardened cream in your chilled mixing bowl. Beat for 30 seconds with a
    mixer until creamy. Then add vanilla (optional) and powdered sugar and
    mix until creamy and smooth – about 1 minute. Taste and adjust sweetness
    as needed.
  6. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!


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1 Comment

  • Reply charmeuse April 19, 2016 at 1:20 pm

    nice ๐Ÿ˜‰
    http://www.charmeuse.pl

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