Sunday, August 5, 2012

Raspberry Chocolate Avocado Pudding

Avocados in a pudding? What the what?
Besides the wild kale craze, avocado pudding is a sweet sensation sweeping the vegan nation.
I see posts all over the web of bowls filled to the rim with this creamy chocolaty madness, exclaiming that the avocado supplied the source of thick, custard like texture.
My brows rose in shocking disbelief.
Of course, being a strictly salad, guacamole, pasta cream fiend, it seemed odd to give avocado a role in the dessert arena, especially where my beloved chocolate is concerned.
But since I happened to be one of the biggest chocoholics in the world, chocolate avocado pudding sounded potentially good.
As always these kitchen experiments often squash my original belief systems.  

Raspberry Chocolate Avocado Pudding

1 ripened avocado
1 cup soy milk
2 tablespoons cocoa powder
2 teaspoons sugar
8 raspberries

Combine all ingredients in a blender.
Eat or chill for 3-4 hours in the refrigerator.

Topped with sliced almonds and extra raspberry pizazz.
OMG! So yummy!
All the taste buds can understand is rich, velvety chocolate and tart raspberry that's incredibly delicious. The avocado flavor is disguised perfectly in this lovely bowl of thick creamy pudding.
Definitely a one of a kind, simple to make dessert.
A real keeper! :)

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