Chocolate Avocado Pudding (V, GF)
I’m back at Smith for my senior year (!!!!), currently sitting in my apartment listening to the fan whir. It’s hot. Really, hot. Too hot for New England in September. And obviously this living situation does not include air conditioning. But it’s okay, because I’m not in my old
prison cell box dorm room. I’m in my very own living room! It’s so exciting not to have to be confined to a dorm. I’ve already christened my oven with chocolate chip oatmeal cookies and I didn’t poison anyone, so I think I’ve got this covered. It feels like real life. Kinda. I do still have to go to class and do homework. That part isn’t so great. But I think this will be a good year in terms of eating, and that’s better than nothing. Anyway, I’ve finally found a spare moment to sit down with my computer and blog, so blog I shall! In all honesty, I did make this recipe at home in Jersey with my full-sized food processor and a dishwasher. And the next few posts will likely be other things I made at home before leaving as well. However, I can assure you, there will be a great many posts from my new digs. Just wait!
(Also in case anyone was wondering sometimes in Senior Capstone classes the professor tells you your homework is to bring in cookies. So that’s probably good luck, right?)
Pudding (adapted from A Beautiful Mess; makes 3-6 servings, depending on how hungry you are)
2 ripe avocados
1 cup unsweetened vanilla almond milk (or any non dairy milk you like)
3 tbsp honey/agave/sugar
1/2 cup unsweetened dark chocolate cocoa powder
1/4 tsp vanilla extract
Combine the milk and sweetener in a pot over low heat, melting together until combined. Remove from heat and let cool. Skin and pit the avocados, then place in a food processor with the cocoa powder. Blend until smooth. Add the milk mixture and blend until REALLY smooth. Spoon into serving cups and chill until you’re ready to eat! I recommend topping with coconut whipped cream and fresh berries!