Eat Evolved

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You are what you eat. Eat what you've evolved to eat.

Coconut-Free Chocolate Pudding

June 6th, 2012 at 18:34

A friend of mine came to my office the other day to talk about the recipes I’d been posting on Facebook. “They seem good, but I’m allergic to nuts and coconut. Do you have to use coconut?” I mentioned that most of my uses of coconut oil could be replaced by olive oil or bacon grease or grassfed butter or ghee with no major changes in flavor. But my go-to chocolate pudding that I’d just posted simply couldn’t be done without coconut milk. I mentioned that I’d made chocolate pudding with avocado that was pretty good. She looked appropriately horrified–and to be honest, so was I the first time I saw this one. But it’s good, honest. The kiddo has her face in a bowl of it right now. Husband says he likes it better than the coconut milk version, although I think he’s a little crazy. Plus, it’s full of great nutrients, and no added sugar! And it’s dead simple–if you can operate a blender, stick blender, or food processor, you can make this.

To make enough for two grownups and one Preschooler, simply blend one ripe banana, one ripe avocado, a teaspoon of vanilla, and three to four tablespoons of cocoa powder. Scrape down the sides as necessary to fully blend it. If your banana is ripe enough, you need nothing else. If it’s not sweet enough, add a teaspoon of honey.

This recipe can be doubled, tripled, whatever. You’re limited only by the size of your blender. It’ll keep in the fridge for 2-3 days. Sure, your avocado will brown, but it’s chocolate pudding, so you won’t really notice.

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