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Vegan Chocolate Avocado Pudding for Two

Vegan Chocolate Avocado Pudding for Two

Timing an avocado to ripen at the precise moment you need it to is one of the biggest challenges facing millennials today.

Just kidding! But in all honesty, it's annoying. I’ve jumped out of bed, as I’m about to fall asleep, to pull an avocado out of the fridge for a recipe I’ll be making in two days. I’ve felt pained to throw a terribly overripe avocado in the trash.  And, I’ve tried to ripen an avocado in the oven (Side note: It doesn’t work).

When you have a perfectly ripe avocado in your hand, treat it like gold and make something fancy with it. When you have an avocado or two in your fruit bowl that are a bit past prime, make chocolate avocado pudding and share it with a friend.

No avocado shall suffer a sad demise again.

Vegan Chocolate Avocado Pudding for Two

  • 2 ripe avocados (Really any avocado that is soft but not worthy of Instagram will work)
  • 2 Tbsp. almond milk + extra
  • 4 Tbsp. unsweetened cocoa powder (Or try carob powder)
  • 1 tsp. vanilla
  • 1 pinch of sea salt
  • 1/3 cup dark chocolate chips
  • 1/3 cup date syrup + more depending on taste (Check my Instagram for the recipe or use whatever sweetener you have ready)

1)   In a food processor, add the avocados (minus the skin and pit, of course!), milk, cocoa powder, vanilla and salt. Blend until smooth.

2)   In a microwave, melt chocolate chips. Mine took 40 seconds, but it depends on the wattage of your microwave. Use 10-20 second intervals so you don’t scorch the chocolate. Check that it’s soft with a spoon and then stir until chips fully melt.

3)   Add the melted chocolate chips and date syrup to the avocado mixture. Blend until combined.

4)   Taste and adjust sweetness and texture with more date syrup or almond milk as needed.

5)   Spoon pudding into two bowls, and chill in fridge for 30 minutes.

6)   Top with berries just before serving.

Recipe adapted from The Kitchn

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