This pudding is the result of me being lazy or better yet, of me been completely swept away by the Olympics.
Like everyone else, Saturday morning I was glued to my TV watching US hockey team win over Russia. An amazing game decided in the shootout. [For the record: T.J. Oshie you've just made it onto my list of heroes!]
It was breakfast time and I wanted this chia chocolate mousse. But as I was about to start making it, I discovered I had no cocoa. I had hot chocolate powder, real dark chocolate, cocoa nibs, but no cocoa. A total impasse.
And leaving the apartment...let me rephrase that...leaving the TV, and that awesome Hockey game, to get cocoa? Not gonna happen.
So I went with what I had on hand and that was avocado, honey, vanilla, almond milk and chia seeds.
I was not sure what to expect, because when you mix avocado and cocoa it tastes like super-duper delicious chocolate, but no cocoa? Will it taste just avocado-ish?
So I whipped up this greenish green pudding with very little hope.
Turns out, it tastes like a creamy wonderfulness of vanilla and honey. Score!
Apparently there’s no need to fancify it with cocoa, because it’s not always time for chocolate. Or maybe it is. But sometimes vanilla and honey may feel like the right thing.
This [raw/vegan/paleo/primal] vanilla honey avocado pudding is perfect for times when you want something delicious that tastes like Jell-O Instant Vanilla Pudding. Just maybe better, healthier and homemade. Only with 5 real ingredients and no disodium phosphate, tetrasodium pyrophosphate, yellow 5, yellow 6 or other shady stuff that you can't pronounce. Ugh!
If that’s you and you’re not put off by its greenish color, then this creamy wonderfulness is for you.
Did I mention that this pudding is good for you?
Good as in that it will make you happier and generally more amazing.
Not that you need it; you’re already pretty awesome as you are, but it doesn’t hurt to get a little help every now and then.
Print this recipe!
1 ripe avocado (I used Hass)
2 to 3 tablespoons raw organic honey (adjust to taste)
2 teaspoons vanilla extract
1 teaspoon chia seeds
1 cup / 250 ml almond milk
Place the avocado, honey, vanilla extract and chia seeds in a blender (or food processor). While blending, slowly pour in the almond milk until the pudding reaches a creamy consistency.
Divide among ramekins/glasses and refrigerate at least 30 minutes.
Top with sliced almonds and serve.
One serving yields 255 calories, 12 grams of fat, 23 grams of carbs and 2 grams of protein.