If you are like me and love chocolate, you will love this recipe.
When I was a kid, one of my favorite desserts was chocolate pudding. Once a month my parents would take us out to dinner at a restaurant where they served the most delicious chocolate pudding. It was creamy and oh so chocolaty!
Traditional pudding recipes have dairy and more sugar than I like to cook with so finding the right recipe for me has been a challenge. Non-dairy milk can usually be substituted for regular cow’s milk, however, I wanted to find a recipe that would have the consistency and texture of traditional puddings and contain healthier ingredients overall.
I found it in this recipe.
It is adapted from a recipe from my nutrition program. It contains cinnamon, which is anti-inflammatory, avocados which are a healthy source of fat, and just enough pure organic maple syrup to cut the bitterness of the cacao powder. It contains PHGG which is an excellent source of prebiotic fiber that studies show can reduce bloating and gas! It is easy to make, stores well in the refrigerator, and can be frozen, although I usually don’t have enough left to freeze!
Enjoy!
Anti-Bloat Chocolate Avocado Pudding
- 2 ripe medium to large avocado
- ½ cup organic raw cacao powder
- ¾ cup full-fat organic coconut milk
- 1/3 cup organic maple syrup
- 2 teaspoons organic vanilla extract
- ½ teaspoon cinnamon
- 1 scoop (7 grams) PHGG – I like Sunfiber
Directions:
- Pour coconut milk into a blender or food processor and pulse for 30 seconds to mix well.
- Pour ¾ cup coconut milk into a measuring cup. Pour the remaining milk into a container for storage.
- Combine remaining ingredients in a blender or food processor, adding ¾ cup blended coconut milk. If avocados are very large, you may need to add additional coconut milk.
- Pulse a few times to combine cacao powder and then blend until smooth.
- Spoon into 5-6 small ball jars, cover, and chill until set.
- Serve or freeze.
