They (I don’t care who!) say it is beneficial to eat a little dark chocolate every day, so here is my “go to” recipe when the need for something chocolatey arises. My Vitamix allows me to whip up this delectable dessert in less than 1 minute, but if you haven’t made the investment in this powerful machine yet, any high speed blender or food processor will do. What makes this pudding recipe so unique, aside from being dairy-free, vegan, and devoid of artificial flavors and sugar, is the Grade B maple syrup and avocado. Although agave and other grades of syrup will work, Grade B maple syrup gives the pudding a richer, almost caramel-like, flavor. As for the avocado…don’t let it scare you. Once blended, all that is left of this fruit is the creaminess and all of its healthy, healing properties. Prepare to be amazed!
Quicker Than Instant Chocolate Pudding
2 medium avocados (about 1 pound)
1/4 cup plus 2 Tablespoons Grade B maple syrup (not raw)
1/4 cup filtered water*
2 Tablespoons Hershey’s Special Dark Cocoa (not raw) or raw chocolate powder
2 teaspoons vanilla
1/8 teaspoon sea salt
Remove avocado pits and scoop avocado into Vitamix or your preferred blender/food processor. Add remaining ingredients and blend. This pudding freezes well. Just thaw, stir, and serve. Serves 4-6.
*Sometimes I omit the water and freeze the pudding to make chocolate ice cream.
- Dark chocolate, especially in a raw state, may alleviate depression, regulate chemicals in the brain, reduce blood pressure and much, much more. Chocolate also contains phenylethylamine, which is the same chemical our body releases when we fall in love!
- Grade B maple syrup is richer in vitamins and minerals then the more common Grade A, and is a good source of manganese and zinc.