Fat the Good Way: Chocolate Avocado Pudding
This week I offered some straight-talk about fats: the good, the bad, and the downright ugly.
Based on poor information circulated in the early 90s, some people still have it in their minds that fat is b-a-d. So not true! The fact is we need a variety of different fats to keep our bodies running optimally.
Like monounsaturated fat - it's a must for a healthy body. Avocados are a stupendous source of this fat, which actually reduces harmful cholesterol in the body.
Which is why I'm in love with this recipe from Two Peas and Their Pod for chocolate avocado pudding. You get all the benefits of healthy-fatty avocado, and, also: pudding!
Chocolate Avocado Pudding
- 1 cup unsweetened almond milk
- 2 ripe avocados, peeled and pitted
- 1/3 cup plus 1 tablespoon unsweetened cocoa powder
- 1/2 cup plus 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (I didn't add this)
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- Raspberries, for garnish
Put the almond milk, avocados, cocoa, maple syrup, vanilla extract, cinnamon, and salt into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. You may need to stop and scrape down the sides with a spatula.
Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.
To serve, top each pudding with fresh raspberries.
Note: The pudding works best with ripe avocados that don't have any brown discolouration. The pudding is best the day it's made, as the avocados will oxidize and the flavours will change over time.