Saturday, 12 November 2011

Angela's Vegan (Tofu-free) Chocolate Pudding

Happy Weekend ya'll. I hope everyone is enjoying their Saturday.

I mentioned this recipe a little while ago in the 10 Things post and was dying to give it a try.

My problem is the I never know when avocados are ready. I always wait too long and they end up being full of yucky brown spots. I don't even know if you can eat them like this, or even if they taste good because I always end up chucking them into the compost without tasting them. This happened the first time I went to make this pudding. Good thing I read the recipe wrong and it was only two avo's instead of 4... when I went to make it the second time, I think the avocados were perfect. One seemed a little hard, but the pudding turned out lovely and creamy.

I ended up with WAY more than 1.5c of pudding so I guess my avocados were on the large side. That was my fault though since I didn't measure the flesh like I should have. But, no matter, having more pudding than you planned on having isn't necessarily a bad problem to have! All four of my kiddos loved it- even my girl who says she doesn't like chocolate! And they even ate it after I told them it was avocado!

I never would have thought you could make a pudding so creamy and luscious without dairy or soy, but it's possible - and delicious! Angela is a genius! Here is a link to her original recipe - I didn't change much other than giving some instructions about chilling. Give it a go - even if you're leery of avocados!

Angela's Vegan (Tofu-free) Chocolate Pudding

2 c avocado flesh (about 4 medium)
2/3 c maple syrup
1/3 c non-dairy milk (I used Coconut Milk Beverage)
1/4 c cocoa powder*, sifted
1 tbsp arrowroot starch or tapioca starch
1 tsp vanilla
1/4 tsp sea salt
1 c dairy free chocolate chips (optional)

In you food processor combine all ingredients except the chocolate chips. Process until combined and completely smooth.
Melt the chocolate chips in the microwave or double boiler.
With the processor running, pour in the melted chocolate and process until evenly combined.
Transfer to an air tight container and chill in the fridge for at least an hour before eating - you don't want to eat it right away otherwise you'll really taste the avocado and it won't be nearly as good as it is after chilling. Trust me on this one.

*I used Cacao Berry Extra Brute. It was a good choice.

Here's Simon. Just to make you smile: