BY AINE CARLIN
I should confess at this point to being an unashamed avocado-holic. Avocados rock my world in every way and I don’t just eat them when we’re dining on Mexican. Don’t get me wrong, guacamole is one of my absolute favorite things on earth but I’m just as happy scooping out that creamy flesh with a spoon and eating it as is.Â Even better, I adore itÂ sliced and on toast with a sprinkling of sea salt, cracked black pepper and few splashes of Tabasco, sheer heaven!
Many people consider avocado to be a savory item (even though it is technically a fruit) and not be used in sweet dishes. But if you’ve ever added mango or pineapple to an avocado salsa you’ll know exactly where I’m coming from on this one. And even if you don’t and your worried there’s going to be an overriding taste of avocado let me put your mind at ease – I defy anyone you serve this to, to identify the primary ingredient in this dessert. In fact, I wouldn’t bother telling them until they’ve cleared their bowl (and they will). When you hit them with the truth I promise you they will be gobsmacked.
There is virtually no hint of avocado in this dessert, it merely lends its beautiful creaminess to the divinely smooth texture. In my opinion, this chocolate pudding could not be more perfect and the best bit of all is that it’s a fraction of the fat of normal chocolate puddings or mousses plus it’s amazingly simple to make, win-win!
Photos: Aine Carlin
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com
For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)
Prep time: 2M
Cooking time: 1H
1 very large avocado
2 tbsp raw cacao powder (or normal cocoa powder)
1 heaped tsp maca powder (optional but gives a wonderfully malty flavor)
2 tsp vanilla extract
1/41 cup date syrup
1/8 cup agave syrup or sweet freedom
1/8 cup maple syrup
1/4 cup hemp milk (or soy, rice, coconut, almond milk)
sliced strawberries to serve
Halve the avocado lengthways. Carefully remove the stone using a sharp knife to twist it out. Using a spoon scoop the flesh into a blender or food processor.
Add all the other ingredients and blitz until completely smooth. If it is too thick you might want to add some more hemp/plant milk to loosen the mixture. Also taste for sweetness - if you have a sweeter tooth than me you can add a touch more agave but it shouldn't need it.
Serve immediately with sliced strawberry to garnish or place in fridge for at least an hour (recommended). This is the perfect dessert to make in advance for a dinner party. Bon appetit!