Healthy desserts often use fruit as the base of their tasty confections, but this dessert actually uses a fruit that you may have assumed was part of the vegetable family—the avocado! We teamed up with my go-to almond milk, Almond Breeze, to make this delicious chocolate pudding. I have to say this pudding is a lifesaver if you are avoiding dairy or sugar for various health reasons (it definitely was for me this last year). There are several different ways you can make this tasty treat (a few of my favorites are here, here, and here), but I like this pudding on the semi-sweet side, so I cut down on the sweetener a bit. It satisfies your sweet chocolate cravings without any of the guilt, and you’ll be amazed that it contains a healthy dose of avocado too.
1 ripe avocado
1/2 cup unsweetened Almond Breeze almond milk
1/4 cup Lakanto sugar substitute (you can also use another sugar substitute like stevia, honey, or agave to taste or just use the same amount of regular sugar if you don’t need a sugar-free version)
1/2 cup unsweetened cocoa powder
1/4 teaspoon vanilla extract
Note: If you haven’t heard of it before, Lakanto is a great sugar substitute that, like stevia, is derived from a plant (monk fruit) but doesn't have the aftertaste that some dislike in stevia. It’s a zero on the glycemic index, so it’s a good option for diabetics or those avoiding sugar.
Combine the almond milk and the Lakanto in a small pot, and heat until the Lakanto is dissolved. Allow the mixture to cool. Remove skin and pit from the avocado and place in a food processor (or blender) with the cocoa powder. Add the sweetened almond milk mixture and blend until smooth. Place in the fridge until chilled, and serve.
This pudding is exceptionally rich and smooth, and it has a wonderful semi-sweet chocolate taste to it that makes it a perfect match to eat with berries or nuts. If you go the nuts route, just dry roast some sliced or chopped-up nuts in a pan over medium heat until they turn golden brown and fragrant—it’s so good with toasted hazelnuts. This is definitely one of my favorite healthy desserts, and my biggest problem with it is letting it cool down before I eat all of it directly from the food processor bowl. I guess that’s a good problem to have! xo. Laura
Credits // Author: Laura Gummerman, Photography: Sarah Rhodes. Photos edited with Celeste of the Fresh Collection.