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Caramel Chocolate Avocado Pudding

 Ripe avocado is blended with cacao powder, honey, coconut milk and butter rum flavouring, for a velvety luscious healthy dessert. Made with only 6 ingredients, this avocado pudding is a healthy way to cure even the biggest chocolate craving.

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Have you ever heard of avocado pudding? Ever wonder if it actually tastes good? I've always been curious to see if it really was as delicious as everyone said it was. With ripe avocados sitting in my fridge, I took the chance and went ahead and tried to make some. Let me tell you, it is absolutely delicious!

My daughter and I are really the only ones who eat avocado. My son likes guacamole, but to say that he would put avocado in a salad, or on a sandwich would be a far reach. My SO on the other hand, wants nothing to do with avocado; I think it's a texture thing. Some weeks the avocados I buy disappear within days and other weeks they stay in the fridge for what seems to be ages. When I found a few avocados that had to be used, before they turned brown, I saw my chance at making this somewhat healthy avocado pudding.

Why only somewhat healthy? Though this recipe is made with all natural ingredients, it does include honey, which still contains sugar. I'm sure alternative sweeteners can be used, but I don't usually have those on hand. That being said, this recipe could easily become a keto recipe by using stevia or xylitol, as a sweetener. I personally would use monk fruit sugar, as it hits similar taste receptors on the tongue, as refined sugar would, making it taste closer to what you would be used to.

My kids were very surprised at how delicious this pudding was. The mild avocado blends wonderfully with the cacao powder, honey, coconut milk and flavourings. I love how it blends up velvety smooth and is so rich and luscious. The texture is so similar to old fashion chocolate pudding, that it would be hard for anyone to tell the difference.

What makes avocado pudding so healthy?

Avocado pudding is made with all natural ingredients. Avocado are loaded with heart healthy monounsaturated fatty acids and contain more potassium than bananas. You want to use perfectly ripe avocados for this recipe. Under ripe and they will not blend smoothly. 

Cacao powder is different than cocoa powder, since cacao is the term used for the product being closer to 'raw'. Cocoa powder is made by roasting cacao beans and changing the molecular structure of the bean, therefore lowering the health benefits and nutritional value. Raw cacao powder is made by cold pressing unroasted cacao beans, therefore retaining living enzymes and removing fat (cacao butter). Raw cacao powder is high in antioxidants and magnesium.

Coconut milk is made by simmering the flesh of mature brown coconuts in water, and squeezing all liquid from the flesh. It contains medium-chain-triglycerides, which go from the digestive tract, directly to the liver to make energy or ketones. As a result MCTs are less likely to be stored as fat.

How to make caramel chocolate avocado pudding

The best part about this recipe, is that it takes less than 10 minutes to make. All you have to do it throw all the ingredients into a blender. Scraping down the sides, between blending and adding more coconut milk as needed, will help it along.

The trick is to use perfectly ripe avocados that are green and slightly soft. If they are too hard, they will not blend smoothly, however if they are brown and stringy, they also will have a stronger smell, therefore affecting the taste of your pudding. The flavour of perfectly ripe avocado is so mild, that it will blend wonderfully with the chocolate and flavourings that you will not be able to taste it.

Equipment needed to make this recipe

  • blender
  • sharp knife
  • spoon
  • measuring cups and spoons
  • spatula
Caramel Chocolate Avocado Pudding

2 ripe avocados
1/4 C honey
1 tsp vanilla
1/2 tsp butter rum extract
1/4 C coconut milk (more if needed)
3 Tbs raw cacao powder
cacao nibs for garnish

Using a sharp knife, cut the avocado in half, from pointy end, to round end. Twist slightly to separate both pieces. Carefully remove the pit, by using a spoon. Remove the flesh of the avocado, but running a spoon between the skin and the flesh of each avocado.

In your food processor, place the avocado with the honey, vanilla, butter rum extract, cacao powder and coconut milk. Blend until nice and smooth; scraping the sides once and adding more coconut milk if needed. At this point you can taste it and decide whether you would like more sweetness (add more honey), or if you'd like it to taste more like caramel (add more butter rum extract).

Spoon pudding into serving dishes and refrigerate until ready to serve. Garnish with cacao nibs, before serving. While I prefer the taste of this avocado pudding better shortly after it is made, the pudding can be stored in an airtight container in the fridge for up to 3 days.
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Comments

  1. I love both avocados and chocolate but have never tried them together! I always have a few avocados lying around and will have to try this soon

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  2. Yum!! I’ve always wanted to make an avocado pudding. I am so going to try this!

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  3. This looks ridiculously decadent! I love chocolate to the nth degree and this mixture with avocado sounds amazing.

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  4. OMG... This looks divine! I'm sure my family would gobble this up in no time. And my oldest -- who swears she doesn't like avocados -- will be surprised when I tell her what the special ingredient it!

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  5. This recipe is really yummy! I love avocado and chocolate so l can't wait to make 😃

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  6. Looks delicious! I love avocados!

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  7. I've heard of this, but never tried because I didn't think it would taste good, but you've convinced me I need to try it now! Looks delicious!

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  8. Honestly, I never thought to use avocado in something sweet, but this idea sounds too good not to try! On my to do list:))

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  9. Awesome recipe! Can't wait to try it as I also have some avocados to use up. Thanks!

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  10. This sounds really good and I love that it is healthy. Thank you for sharing on the Classy Flamingos blog party.

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