The next time you feel like eating something with avocado, forget the guacamole and toasty bread (even though both are excellent ways to satisfy the avocado craving) and turn your thoughts toward chocolate pudding.
Yep! There's more than one way to thicken pudding without using eggs whenever you're looking to make a vegan version of this classic American dessert. Corn starch and bananas are 2 popular alternatives and now you can add avocados to that list. Rest assured that vegan pudding is just as tasty as you could ever want - rich, velvety, with a deep aroma of dark chocolate.
Another advantage to using avocados for chocolate pudding is the easy recipe itself. All you have to do is throw the products in a blender, push the button and in minutes you'll have a superb chocolate pudding without having to stir on the stove.
Chocolate and orange flavors intermingle beautifully together, so I couldn't resist the urge to add fresh orange juice. For a pure chocolaty aroma, you can leave out the orange juice and add an additional tbsp of almond milk.
1 well-ripened avocado;
3 tbsp maple syrup;
2 tbsp powdered cocoa;
the juice of 1/2 orange;
1 tsp (5 ml) vanilla extract;
1/5 cup (60 ml) almond milk (or other milk);
Optionally, for decoration, add fresh raspberries or cream.
Chop the avocado. Put it, along with the maple syrup, powdered cocoa, orange juice, vanilla and almond milk in the bowl of the blender. Blend several times until it starts becoming homogeneous. The process lasts 1-2 min. until the avocado is completely blended and the mixture smooth.
Distribute it into small bowls. Cover and leave in the fridge at least 2 hours until the pudding is ready. Before serving you can decorate with whipped cream, raspberries or something else of your choice. All that's left then is for you to indulge in the amazing taste of this light summer dessert.