 Lately, I’ve been seeing various recipes for raw chocolate pudding. They use a variety of fruits for the base, and there are some that use avocado. I’ve been both intrigued and somewhat skeptical about it, but since it’s avocado week, and I needed a dessert, I simply had to make some. I love dark chocolate and I wanted to add a hint of coffee to it, so I came up with this version. After I had made it, I got out a spoon to try it. Guess what? It’s absolutely fantastic!! Even if you’re a little bit doubtful about using avocado in chocolate pudding, give this a shot…you will be pleasantly surprised. ---Karly RAW DARK CHOCOLATE MOCHA PUDDING 1 ripe avocado, peeled, pitted, and diced 1/8 cup Dutch process cocoa powder ½ teaspoon instant coffee (I used Starbucks via Italian Roast) ¼ cup natural cane sugar 2 tablespoons milk Put all ingredients in a blender or food processor and mix until well combined. Chill for about an hour before serving. NOTE: If you don’t have Dutch process cocoa, or you don’t like dark chocolate, then use regular cocoa powder. Also, feel free to sweeten with honey if you prefer and to adjust the sweetness to your taste. Next time, I might add a tablespoon of plain Greek yogurt to it. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
March 2012
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