I am sitting in Cape May, NJ at a dock with all boats dressed with twinkle lights and wreaths and trees.  It is apparently Christmas in July…only in Cape May. AND possibly one of the worst cover bands I have EVER heard is blaring music at the local dock bar so loud that it is vibrating the table and seat I am writing this from INSIDE the boat

***sigh***

Environment aside, when I wrote about using old bananas for ice cream a couple weeks ago, it occurred to me that it would also be good to write about using older avocados to make chocolate pudding.  I love avocado.  I know there are people out there who don’t, because one of the crew I cook for and live with is one of those people.  If you dislike avocados, this blog may provide a way for you to eat this very nutritious fruit (yes, it’s a fruit) without tasting it…so have a little patience and read on.

Why is avocado so good for you?  From WebMD:
Avocados offer nearly 20 vitamins and minerals every serving, including potassium, lutein (which is good for eye health), and folate (which is crucial for cell repair and during pregnancy).

Avocados are a good source of B vitamins, which help you fight off disease and infection.  They also give you vitamins C and E….

In addition to all the vitamins and minerals contained in the flesh, avocado also is low in sugar, full of beneficial phytosterols and carotenoid antioxidants that are co-factors in many of our body’s metabolic processes.  AND they are high in monounsaturated fats like good Omega 3’s that help reduce inflammation and help to satiate you for longer periods of time by not spiking your blood sugar. All wonderful benefits.  Higher fat foods were vilified by the “who’s who” in nutrition science for a very long time, which pushed society into believing that low fat and high refined carbohydrate diets were the way forward…which has basically led the western world into the obesity epidemic in which we find ourselves now.  I will not go down this track at this time because it positively enrages me especially when I think about precisely which foods receive government subsidies…here I go.  I am stopping now.
If you normally apply your avocados as a savory item cut up on salads, mashed on toast, as guacamole, bake eggs in it- how about trying it as a sneaky base for a gorgeous and silky smooth chocolate pudding, without the dairy or other crap in those pre-packaged puddings?  (Or as I said above, if you dislike them, then here is a good way to add them into your roster of foods…variety is the spice of life, after all).

When you first pick out your avos, likely they are hard as rocks in the store, would make excellent ammo and it takes several days to get them to that perfect stage of firm, with a little give when you press the skin.  At this point, they haven’t turned brown and stringy inside and are a treat to eat.  But what about that rogue avocado that you forget about either in the fruit bowl or in the drawer of the fridge?  That one that isn’t completely blackened and melting away, but perhaps a bit “more” than you want to scoop out and consume as is?
Enter:

Avocado Chocolate Pudding.

1 avocado that is going a bit too soft to just eat as is
6 TBSP Almond Milk (I try to buy the stuff without carrageenan gum and unsweetened)
2 TBSP Raw Honey- buy local…support your local bee keepers. This also helps with
your allergies, apparently
3 TBSP unsweetened cocoa powder.  I prefer raw cacao powder, it is less refined and has
more available minerals including magnesium for all you
CrossFitters.
Pinch of Himalayan salt or unrefined sea salt.

Put all the ingredients in your food processor.  This is where I made a mistake: I have done it in the food processor before with excellent results.  This time, as I am taking photographs for this blog, I thought I would do this in the kick-ass work Vitamix Blender of which I am in love (I have used it to puree a lot of stuff this week).  Not as good a result. Just not enough liquid for it to blend out to a consistent texture…a bit lumpy.  Still tasty, just not as smooth.

Process (Blend- whatever) until smooth and uniform.  You may need to stop the machine and scrape down the sides. Warning: do not stick face close to the machine on the initial pulse or you will inhale a cloud of cacao powder…No Bueno.

Serve.  Or, if you like it chilled as I do, put it in the fridge after you have had a taste- and I bet you can’t just have one spoon- and let it cool down a few hours before eating.  It’s not the most attractive looking stuff, but neither is chocolate pudding!

This is tasty, it has great stuff in it, it will give you that chocolate kick you crave without filling you with junk, and if you are not an avocado lover, then here is a way you can add this wonderfully nutritious fruit into your diet by eating it as a kid’s food (instead of manning up and being an adult and just eating it because you know your body needs this stuff…just saying…we are adults here, sometimes we have to do things we don’t like). Tony will eat avocado any way he can get it.  He grew up with 4 avocado trees in his yard…New Zealand really is a little slice of heaven.

I think if you really want to go for gold on the fat content, you could sub out the almond milk for full-fat coconut milk, but as I haven’t tried it yet, I am not sure if that will make the consistency a bit grainy once you have chilled it down.  But worth a shot.  I have a feeling that a half a bowl of avo-coconut chocolate pudding would leave you feeling full for quite a few hours. Give this pudding a try!  You will not be disappointed!

Fair winds and following seas…
Dawn