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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (251g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon balsamic vinegar |
||
| Calories 328 | ||
| Calories from Fat 147 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 38mg | 1% | |
| Potassium 871mg | 24% | |
| Total Carbohydrate 53.0g | 17% | |
| Dietary Fiber 13.0g | 52% | |
| Sugars 30.7g | ||
| Protein 5.9g | 11% | |
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By: ~Jen~
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This pudding's packed with A SURPRISE INGREDIENT. Avocados are rich in healthy fat that's beneficial for your heart, hair and skin. Make the pudding ahead of time and refrigerate so the flavors can mingle. From Shape Magazine.
SERVES 4
Ingredients
- 2 large Hass avocadoes, cubed or 1 large florida avocado
- 1/2 cup maple syrup, plus
- 2 tablespoons more maple syrup
- 2-4 tablespoons sugar (optional)
- 2 tablespoons coconut oil (optional)
- 1-2 teaspoon vanilla extract
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon low sodium soy sauce
- 1 cup cocoa powder
- 1 pint raspberries (optional)
- fresh mint leaves, chopped (optional)
- shaved dark chocolate (to garnish) (optional)
Directions
1
Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.2
Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.3
Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.
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Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Tropical
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Novelty
- Occasion > Taste/Mood > Sweet
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: xxciv
On Nov 13, 2008
Very rich, very decadent. I used Hersey's special dark 100% cacao powder. Though it is definitely too heavy to be called "mousse", it didn't bother us. The texture can easily be lightened by using 1/2 cup heavy whipping cream. Whip until soft peaks form and fold into finished mousse mixture. Make sure to refrigerate it over night because it definitly improves the flavor.
From: Sydney Mike
On Oct 27, 2008
As Elmotoo said, "...the avocadoes sounded too weird," & so this was possibly meant for me to make! I'm not a fan of avocado, but after recently making some great tasting fudge with Velvetta cheese, this recipe was a no-brainer! Surprise of surprises, the taste of avocado got lost somewhere in the mix (!), & this curned into A VERY TASTY CHOCOLATE CONCOCTION! Although the 1st serving didn't give me a proper chocoholic fix, the 2nd serving did, after I added some of the optional dark chocolate on top! A worthy addition to my chocoholic cookbook! Thanks! [Tagged, made & reviewed for one of my vegan partners in the Vegetarian/Vegan Recipe Swap 3]
From: Elmotoo
On Oct 4, 2008
I've been eyeing this recipe for a long time but the avocadoes sounded too weird. BUT it works wonderfully! Use really good cocoa powder for this. It is very yummy! The only problem is, it's NOT mousse-y at all. It's very thick & dense. Is there a vegan whipped topping? I de-veganized it when I added whipped cream to lighten it. Made for the veg*n tag 10/08.
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