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Chocolate Avocado Pudding

chocolate avocado puddingFood blogging for me is always a new adventure and while it’s generally been fun there’s a tiny percentage when it isn’t.  There are times when a recipe never gets published because it just didn’t turn out the way it was supposed to and couldn’t be salvaged or because I lost my zeal and couldn’t be asked to take photos.

  I don’t have a schedule as to what I’ll post this week or next week…a lot of it depends on how I’m feeling that particular day.  And, I never know what will inspire me to write a post.  The inspiration for this post comes from a text my sister sent asking what to do with avocados before they spoiled.  I sent her the usual suspects such as avocado soup, deep-fried avocado wedges, incorporating them in a salad, baked with an egg, avocado smoothie and so on.  I also did a quick scan on the web and stumbled across a slew of avocado pudding recipes.  Chocolate avocado pudding definitely caught my eye.  Avocados are naturally rich and creamy making them a perfect ingredient in a pudding.  But how would it taste?  I was, to say the least, a bit leery but felt the combination should be fine.

Serves 2

3 to 4 ripe avocados
1/2 cup unsweetened cocoa
1 tablespoon finely grated orange zest
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 to 1/2 half cup milk

IMG_4183 by The Culinary Chase

  1. In a food processor combine all ingredients and process until smooth. Do a taste test and adjust according to taste.
  2. Refrigerate one hour before serving.

IMG_4185The Culinary Chase’s Note: Leaving the pudding in the fridge allows the flavors to intensify.  Decorate with fresh fruit such as raspberries, chopped strawberries (my favorite), chopped bananas and a sprig of mint.  Enjoy!

The post Chocolate Avocado Pudding appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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