This is an adapted version of Laura Miller's "not gross avocado chocolate pudding." It's simple; it's delicious; it's vegan! So, go make it.
This recipe is good for a whole bowl of pudding, which will feed a varied number depending on how hungry or greedy the diners are.
You will need:
- 2 large ripe avocados (of course just the flesh)
- ½ cup of agave nectar, maple syrup, or honey (Now, maple syrup may not be technically raw but it's still used in a lot of raw food recipes. Honey may be raw but not exactly pure vegan. You can use it if you're not hardcore. Just make sure it's cultured and you know the bees weren't killed in the process of collecting it.)
- ½ cup of raw cocoa powder or melted dark chocolate (Use the latter if you're not fanatic about eating raw.)
- 3 tablespoons of liquid coconut oil
- ½ teaspoon of balsamic vinegar (No other kind of vinegar will do.)
- ½ teaspoon of nama shoyu or regular soy sauce (Nama shoyu is simply raw, unpasteurised soy sauce which raw foodists use in place of regular soy sauce but you may use the latter if you don't have the raw option. It's not going to make your dessert taste like soy sauce; it simply destroys the taste of avocado and sharpens the taste of chocolate.)
- ¼ teaspoon of salt (You can add even less than this because you literally need very, very little. Just an itsy bitsy pinch will do.)
To make it:
Mix everything well in a blender, food processor, or in a bowl using a fork.
Ideally, mix in the avocado, salt, nama shoyu, balsamic vinegar and coconut oil first. Add the agave nectar and cocoa powder after about a minute of blending the first batch of ingredients and blend for another minute or two.
END TIP: If so desired, you may top it with your choice of fruits and/or nuts when you serve it.