The REAL No-Guilt Chocolate Pudding14 Reviews
- Prep: 10 min
- Ready In: 10 min
“In my journey to applying the 90/10 (okay 80/20) rule to my food ethic – that is, 90 percent good for you and 10 percent … not so much – I'm always on a quest to find dessert holy grails. If I'm going to indulge in dessert, it better be good. Medjool dates, by themselves, no matter how exponentially sweet, are not going to cut it when I want something velvety, chocolatey and rich.” - by FullWell
Original recipe yields 4 servings
- Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.
Amount Per Serving (4 total)
- 375 cal
- 23.7 g
- 45.5 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"I eat a lot of no sugar, non-fat, vegan, vegetarian foods and I don't mind if something tastes a little odd when it's good for you. However, I did not care for it at all! I thought it might just be me..." See more so I had my husband and son try it and they thought it was even worse than I did. "
"I love this stuff. The first taste is kind of shocking, especially if you're expecting it to taste like store-bought chocolate pudding. But after a few bites, it really grew on me, and I eat it all th..." See moree time! I do find that it takes about 1/2 cup of water to make it the right consistency, and it definitely tastes better after it's chilled overnight. The ripeness of the avocados can also make a difference in taste; it tastes too "green" if they aren't fully ripe yet. I also find that the quality of the maple syrup makes a difference, 100% pure maple syrup giving the lightest and most pleasant taste."
"I had not expected chocolate and avocado to taste anything like pudding and was pleasantly surprised. It's not exactly what you'd expect and it sure beats some other vegan raw food choices hands down...." See more I choose to leave out the lemon. If I'm hankering for some chocolate and fat I go back to this recipe. Stick with full fat avocados; the low fat ones are not thick enough to make this work. FREEZE THE AVOCADOS first by tossing them in the freezer with the peels on. This makes a super cold chocolate sherbert/icecream."
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