Silky, rich, creamy and nostalgic! Chocolate pudding has been enjoyed by many since childhood, but the varieties that we can purchase at the store in single-serving containers or powdered box form pretty much all contain ingredients that we either don’t want in our healthy diet, or worse yet, don’t even recognize!
The following is a recipe that I lifted from my Facebook friend, Carol (with her permission, of course!) and that she adapted from this one that is surely delicious, but is higher in carbs. Thank you, Carol! She has shared it freely on the Wheat Belly Facebook page, and it has gotten rave reviews from just about everyone who has tried it, including ME! It’s so simple, low-carb and borderline genius, that I had to share it with my readers here, because I believe everyone should know how to make it!
By now most of us know how many benefits there are to including avocados in our diets, and this is yet another way to use them, albeit somewhat anonymously 😉 . The upside is also that I used a VERY ripe avocado (ummm questionably ripe), and it still turned out amazingly good! This can be vegetarian, sugar-free and dairy-free, though I made it with organic vitamin D milk.
I think that there is a lesson to be learned with this recipe and others like it…
THINK OUTSIDE THE BOX when it comes to including healthy ingredients in our diet.
Some foods that we may not be crazy about in their original form, can be incredible when used in unexpected ways. Avocado and cauliflower are two that come to mind right away. My recipe for cauliflower cream (soup base) is similar, in that it takes a mild food (that many don’t care for), that also has many nutritional benefits and changes it into something neutral that capitalizes on texture more than anything else.
Carol’s Chocolate Avocado Pudding/Frosting
- 1 medium avocado, pitted and peeled
- 1/4 cup cocoa powder
- 1/4 cup sweetener (like xylitol)
- 1/4 cup + 2 T. unsweetened almond milk (or any type milk you prefer)
- 1 teaspoon vanilla
- pinch of salt
Put all ingredients in food processor and blend until smooth. Serve immediately or refrigerate until you’re ready to serve. Better if made an hour or so ahead. Stores well for several days. If large avocado, increase other ingredients accordingly. A few drops of peppermint extract can be added if desired.
To use as frosting, omit milk.
(Notes: I made a double batch, used dark cocoa, regular milk and slightly less sweetener, as the Truvia I used is on the sweeter side.) I’m wondering how this might be in a wheat-free low-carb pie crust, chilled with cream on top?!