If you know me, you most likely know that I’m a sucker for anything chocolatey. Chocolate is probably my biggest weakness. I don’t know what it is that makes it so incredibly delicious. A few years back I got a gym membership for the first time and I tried doing the paleo diet along with my workouts. It was great until the third day. I had the most extreme craving for chocolate and I just couldn’t resist the chocolate bar that was sitting in my kitchen cabinet. I mean come on it was Ghirardelli’s Cabernet Matinee chocolate bar! (my favorite) I have no regrets, it was so worth it haha. Anyways, for the past few weeks I’ve been trying to eat healthier and as I’m going about my day, that craving for chocolate hit me like a train. I thought to myself I’m not going to give in this time so I got into my kitchen and started throwing ingredients together. I was so determined to come up with a chocolate recipe that let me enjoy an indulgence without the guilt after. This chocolate pudding hit the spot. I was pretty shocked that even though the main ingredient in the pudding was avocados, I couldn’t taste them at all. You guys really have no idea how accomplished I felt. The avocados gave the pudding such a rich and creamy texture. I can’t wait for you all to give it a try!
1 1/2 ripe avocados
5 tbsp honey
4 tbsp unsweetened cocoa powder
2 tbsp coconut cream
1/2 cup toasted walnuts, chopped
1. In a food processor, combine avocados, honey, unsweetened cocoa powder, and coconut cream. Blend until smooth and creamy.
2. Add the chopped toasted walnuts and mix with a spoon just to combine. If you want to add a little color and tartness to the pudding, add some fresh raspberries. Refrigerate and serve chilled.
Paleo Chocolate Pudding
Author: Dina from simplyhomecooked.com
- 1½ ripe avocados
- 5 tbsp honey
- 4 tbsp unsweetened cocoa powder
- 2 tbsp coconut cream
- ½ cup toasted walnuts, chopped
- In a food processor, combine avocados, honey, unsweetened cocoa powder, and coconut cream. Blend until smooth and creamy.
- Add the chopped toasted walnuts and mix with a spoon just to combine. If you want to add a little color and tartness to the pudding, add some fresh raspberries. Refrigerate and serve chilled.