Herbaceous
Veteran
I was really surprised at how rich and delicious this pudding with avocados as the base came out. Definitely wouldn’t have guessed there was avocado in there! This recipe is from Yum and Yummer by Greta Podleski.
Ingredients:
2 ripe avocados
6 tbsp unsweetened cocoa powder
5 tbsp maple syrup
1/4 to 1/3 cup milk (non-dairy will work; I used cashew milk)
Pinch salt
Combine the avocado flesh and all other ingredients in a food processor and blend until smooth. This took a while, probably a good 5 minutes for me. If it’s too thick, add a little more milk.
Taste and adjust seasoning (I added a smidge more maple syrup). Spoon into serving glasses and refrigerate until cold.
Keeps for around 24 hours - it won’t stay fresh much longer due to the avocado.
Serves 4.
Ingredients:
2 ripe avocados
6 tbsp unsweetened cocoa powder
5 tbsp maple syrup
1/4 to 1/3 cup milk (non-dairy will work; I used cashew milk)
Pinch salt
Combine the avocado flesh and all other ingredients in a food processor and blend until smooth. This took a while, probably a good 5 minutes for me. If it’s too thick, add a little more milk.
Taste and adjust seasoning (I added a smidge more maple syrup). Spoon into serving glasses and refrigerate until cold.
Keeps for around 24 hours - it won’t stay fresh much longer due to the avocado.
Serves 4.
