Food 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
- In a food processor combine all ingredients and process until smooth. Do a taste test and adjust according to taste.
- Refrigerate one hour before serving.
The 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!
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