Get Baked: Chocolate Avocado Pudding

The avocado is a versatile fruit. It does well in a lot of forms – guacamole, sliced on a sandwich, cut up in an omelette, mashed up and exfoliating your face. I generally use avocados as a crisis meal if I have no time for anything else, cutting one in half and mashing it up in its skin with salt and pepper and maybe some shredded cheddar cheese. But today I am branching out, and I am going to take these avocados that are quickly ripening in my kitchen and turn them into chocolate pudding.

I made this once before, when only a year ago I lived in the least crunchy co-op ever, which was called Meat House. This is not a lie. It still exists. I loved my housemates there, but they just did not fully grasp the excellence that is this pudding. I feel like it will receive appropriate love here, though, so let’s get going.

chocavo_ingredients

Things you need

Ingredients
3 ripe avocados (or however many avocados. I had three, but if you have more/fewer, adjust the rest accordingly.)
3/4 cup unsweetened cocoa powder
3/4 cup honey (except I used less because I am always terrified of making things sweeter than I like them)
3/4 cup unsweetened almond milk
1 tbsp vanilla
3/4 tsp cinnamon
1/4 tsp cayenne
a pinch of salt (I know, I know, a “pinch” is the least exact, but I added an arbitrary amount because I decided it needed some at the end. Maybe this is the exact reason why so many recipes call for a “pinch” – the pros don’t know either, but they cover it up by using a super vague word that makes you feel inadequate.)

You can also use virtually any other kind of milk or sweetener here, so if you’re a vegan who doesn’t eat honey, feel free to whip out the agave or maple syrup.

Gear
You also need something to mix it all together. I used a food processor. You could also use a blender, hand mixer, stand mixer, or probably a fork if you really needed to.

Putting it all together

Mix it up

Assemble your food processor/mixing situation.

chocavo_halves
Add your avocados. Don’t worry about any brown spots – it’s all fine to eat and it’s all getting mixed with chocolate in about twelve seconds.

Add your almond milk and honey. (Turns out I actually only had half a cup of honey, so I put in a quarter cup of maple syrup.)

Add the vanilla, the spices, and the salt – for the record, these are not COMPLETELY essential, but they really help take this recipe from, “Cool, you mixed a bunch of chocolate into avocados,” to, “This is the most delicious chocolate pudding you ever ate and it’s not even made with whole milk.” I also feel like the brilliance of chocolate with cinnamon and cayenne isn’t recognized nearly enough.

Before...

Before…

 

After!

After!

Blend it all together until it looks like pudding. Taste it. Does it need anything? Add it, and mix it some more. This is how the salt got involved for me. Watch out for overblending, though!

Plating

chocavo_plated

I scooped it into a ramekin and wiped the edges clean and gave it a little peak in the middle for this photo shoot, which made me feel like I was on Iron Chef. I dusted the top with cinnamon, sprinkled it with crushed sea salt and garnished it with some cilantro leaves. The cilantro accents the lingering avocado in the pudding, and also goes really nicely with the chocolate.

Step 3: Eat it!

This pudding is actually healthy for you. I will be eating it for dessert tonight and also probably breakfast tomorrow.

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Maddie lives and writes in Philadelphia. She graduated from Vassar College with a degree in Women’s Studies and a strong friendship with the Geography department. Read her thoughts on border politics and trains, among other things, on her blog, or follow her on Twitter.

Maddie has written 53 articles for us.

27 Comments

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    Thanks for reminding me this is a thing! I definitely read about it while stoned and saved a recipe somewhere, but this one sounds better. My sweets craving is out of control lately so I’ve gotta get on this (:

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    I did a super-simple version of avocado chocolate pudding once just using hot cocoa powder – it was tasty and chocolatey, but it was too rich to eat more than a few spoonfuls at a time – definitely trying this recipe instead next time I want chocolate pudding!

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    I will not hide the fact that I am a teensy weensy bit skeptical about this whole thing; however, given the fact that I love both avocados and chocolate, perhaps now is the time to face my fears of mixing green things with dessert flavors!

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    Perfect timing! I’ve got two avocados just sitting on my counter all ripe and waiting for me to use up. After making guac last night and avocado egg salad (like regular egg salad, but with avocado & lime juice instead of mayo) this morning, I was searching for something different to do with ‘em tonight.

    I am so making this.

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    Avocados weird me out but this has sold me. Almost. The thought of having to shop for avocados now also weirds me out but I am going to try it as soon as I get out of my current deadline-induced instant noodles season.

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    Really good, although I would have used a little less cocoa powder (my family thought it was kind of strong). But, on to the important part: instead of plain ol’ milk I used COFFEE. I shall call this recipe “Pussy Lure #1″.
    Oh my goodness, Autostraddle should do some kind of “recipes that can get you laid” series. Like lesbian engagement chicken. EnGAYgment chicken. Someone needs to stop me.

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    I HAVE ACHIEVED THIS GOAL OF EXECUTING THIS RECIPE! I did a few alterations…
    1) Added more almond milk, cause I like my shit goopy.
    2) Added COCONUT PEANUT BUTTER. Yeah it’s a thing, and it’s a damn good one too.
    3) Added fresh mint and added brown sugar cause I’ve accepted the fact cavities are a real thing in life.

    So f*)# yeah time to nom out.
    Xoxo

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