YOU GUYS – food is finally starting to get some color!!! Not that it doesn’t have color in the winter months, but you can truly eat the rainbow in the spring and summer and I’m just so excited. We actually got all of our plants for our garden this year yesterday and we’ll be planting them today!
The past two summers have been interesting as far as gardening goes – they’ve certainly sparked a passion for growing things, but because of either being pregnant or having a newborn it’s been hard to really devote any kind of time to the plants after a certain point. This year though? We’re going all out!
Strawberries are starting to come into season soon, and I picked up a huge box of them at the store the other day. I was craving chocolate and just KNEW that I had to pair these gorgeous berries with something chocolatey! With two ripe avocados on the countertop I just knew that I’d be trying my hand at avocado pudding, and suddenly this creamy and dreamy and smooth version was born.
I used my blender for this, but you could certainly use a food processor instead. You want something that’s going to whip the ingredients into oblivion so that they create a true pudding-like texture, so I would say a whisk probably won’t cut it here. Just a head’s up 🙂
I say play around with toppings here – berries of any kind, toasted coconut, roasted nuts, crushed cookies – they’re all good!
DARK CHOCOLATE AVOCADO PUDDING
- 2 ripe avocados
- 1/2 cup maple syrup
- 1/2 cup dark cocoa powder
- 1 tablespoon vanilla extract
- 1/3-1/2 cup unsweetened almond milk
- Combine all ingredients in a food processor or blender and blend until completely smooth.
- Pour into ramekins or Mason jars and refrigerate until ready to serve; I suggest at least 2-4 hours to make them really cold!