It’s been raining, off and on, but almost always on, for the better part of a month. Summer doesn’t quite feel like summer yet, which means I’m eager for recipes that lift my spirits. This one—raw chocolate avocado pudding, otherwise lovingly known to me as “chocomole”—is a favorite.
Chocolate avocado pudding is a staple in any raw food lover’s bastion of favorite desserts. And unlike most raw desserts, it only takes about ten minutes from start to finish. It’s an easy, last-minute dessert to whip up for friends, as a snack, or as an after-dinner pick-me-up. It’s full of healthy fats and antioxidants from cocoa, which makes it a dessert with some benefits. And no matter how offbeat the use of avocado as a dessert base sounds, it’s crowd-pleasing: even my mom is a fan!
You can use any cocoa or cacao powder in your chocomole: certainly doesn’t have to be raw. I’ve tried a few different brands, all with good results. For sweetening, I like to use either dates or agave/maple syrup. The latter is a lot better if you’re working with a food processor, as it blends up easily. The former is good if you have a high-speed blender, and it means that you can add some magnesium and fiber to the dish with the use of a nutritive sweetener.
Here’s the recipe!
I challenge you to have a gloomy day after sampling this chocolately goodness!
Take that, rain!!!
Get blending, people. Happy Sunday!