Monday, January 31, 2011
Chocolate and Avocados
What can you make with Chocolate and Avocados? A delicious Gluten free, dairy free, soy free, refined sugar free, peanut free, egg free, corn free Chocolate pudding of course!
My son loves pudding. LOVES it. Whenever we go to the store and he sees the snack packs, he says something along the lines of, "please please pleeeeeeeeease?" Because of his food sensitivities, the answer is always "no."
So, I looked online to see if I could find a good chocolate pudding recipe and try to adapt it to my lifestyle, and lo and behold, I found a recipe over on one of my FAVORITE BLOGS, Whole Life Nutrition Kitchen. Ali is a WHIZ in the kitchen with her AMAZING RECIPES. But I will tell you this, her recipe for Avocado Fudgesicles is what got me hooked on her blog.
So, I decided to add my own twist to her recipe, and this is what I came up with:
**For those uninterested in "grasshopper" pudding, substitute more vanilla in place of the Peppermint extract.**
8 pitted dates
1/2 Cup water
3 medium Avocados (or one jumbo)
1 Cup Cashew Milk
1/4 Cup RAW ORGANIC Agave Nectar
5-7 TBSP Cocoa Powder
1 1/2 tsp Pure Gluten Free Vanilla extract
1/2 tsp Peppermint extract
Pinch of mineral rich Sea Salt
You will do best with a high powered blender such as a Vitamix, but you will probably do fine with a regular blender, you may just need to blend the ingredients longer.
Put dates in to the blender, and cover with the 1/2 cup of water. Let soak for 30-45 minutes. Add the rest of the ingredients and blend on high until you have a creamy, non lumpy mixture.
You can either pour in to individual sized bowls and serve as pudding, or pour in to Popsicle molds and make fudgesicles. If you freeze them, freeze them for AT LEAST 6 hours, as Ali says in her recipe.
Any way you do it, it's delicious!