Dark chocolate and orange avocado pudding

Dark chocolate Avocado pudding

Holly molly…….this is just to die for….. you really have to try this dark chocolate pudding.

I actually dislike regular pudding. I have never tried a pudding that I have liked because normally people make it with eggs (which I don’t like) or maybe because they just prepare it from a box, which by the way, I think it tastes just awful!

I was a little bit skeptical using avocados to make pudding but I knew I had to at least give it a go. I do like avocados, and since they are very nutritious I thought this could be a good idea. I just found avocados to be a bit strange when used for something sweet, that’s all :-)

Anyhow, I am really glad I tried it. It is not going to be the last time I actually make this chocolate pudding. Not only it is super easy to put together, but it is healthy and super good for you. My kids really loved it (in spite of the triple sec…..the alcohol flavor was very subtle though)

I got inspired by two of my favorite blogs, food doodles and texanering baking. Go on over and take a look what they did. They also have very beautiful pictures and superb recipes so browse around for a while.

I used dark chocolate cocoa because dark chocolate has healthier properties, like antioxidants but you can use regular cocoa powder if you like. I think next time I make this  chocolate pudding I will make it raspberry flavor :-)

You really need to try this. If you do, let me know….I hope you enjoy it as much as we did.

Enjoy!!

I used the zest of organic oranges. You don’t need the nasty pesticide residue in your pudding!!

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Dark chocolate and orange avocado pudding

Yield: 2-3 servings

Ingredients:

3 ripe avocados
1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer
3 tablespoons dark cocoa powder
zest of two organic oranges
Juice of two oranges, you can use more if you like
2-3 tablespoons triple sec or Cointreau, optional
2 teaspoons real orange extract, optional

Directions:

Place all of the ingredients in a food processor and blend until well incorporated.

Refrigerated for 2 hours or so before serving.

Adapted and inspired from food doodles and texanering baking

Nutrition facts are based on the recipe yielding 3 servings. Sugars can be decreased if adding less honey, for example 3 tablespoons will decrease the sugar content to 29g rather than 35g.


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4 comments

  1. I’ve made blueberry cornmeal muffins before but I’m sure they weren’t on the healthy side. LOL
    I bet cranberries and some orange zest would be yummy in these! Or maybe some cranberries added to the honey orange cake!
    I’m loving the cornmeal recipes.
    I buy cornmeal by the 5 lb. bag and keep the extra in the freezer like I do flour that I know I’m not going to use up right away. I’ve also just kept it on the pantry shelf in an airtight container for long periods of time and it was fine.

  2. Patti,

    Thanks for the suggestion on storing the cornmeal. I actually only bought 1 lb but I am thinking I may buy bigger next time and store it like you suggested since I am liking this recipes a bunch :-)

    Let me know how the rustic apple cake turns out

  3. What a wonderful recipe for one of my favorite muffins. These are so versatile and delicious looking! Thank you for sharing.

  4. Miryam cuando tenga las cups y spoons haré más recetas tuyas…pero es que con las medidas me hago un lío que no veas…y no sale bien.
    Estos un 10 sobre 10.
    besos

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