Recipe by duonyte
I got this recipe at a class I am taking at Whole Foods. Make sure the family does not see you making it - they will never guess it is healthy. It is really tasty. We estimated 8 1/2-cup servings, but be prepared to be asked for seconds. Prep time does not include chilling time.
Top Review by Lalaloula
Mmmm, yummy! What a great smooth, indulgent and chocolatey pudding! It was so sweet and creamy, only the scent of avocade that it gave off revealed its secret. Otherwise you wouldnt have known.
I loved how easy this was to prepare and how healthy it is while still tasting very rich and sinful! I thought the vanilla was very nice in this, but I think you could also use other flavourings like e.g. coffee.
For taste this is a true 5 star recipe, however it was a bit too runny for my (pudding) taste and that even though I already reduced the water to 2 cups. I guess that really depends on your dates and avocado, though. Next time Ill start with 1 1/2 cups and see how that goes.
THANK YOU SO MUCH for sharing this keeper with us, duyonte! :)
Made and reviewed for the Spain/Portugal Avocado Event July 2012.
- 236.59 ml pitted dates, packed
- 591.47 ml hot water or 591.47 ml almond milk or 591.47 ml coconut milk
- 59.14 ml unsweetened cocoa powder
- 2.46 ml salt
- 1 ripe avocado
- 4.92 ml vanilla
Directions See How It's Made
- In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water).
- After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
- You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.