To be honest, I don't think it's possible to entirely replicate the chocolate pudding experience diary-free, but I recently stumbled across something that comes remarkably close. When I spotted Frozen Chocolate Avocado Cups on Laura's blog, I immediately bookmarked it.
Avocados were on sale last week! :-) I decided to give it a shot.
The first thing you need to know is that this recipe works best with VERY ripe Avocados. I let mine sit for a few days until they were quite mushy underneath the skin. This isn't a Vitamix recipe - a plain old hand mixer does the job better because you can use a spatula to scoop the finished product into the paper cupcake cups afterward.
I taste-tested the mixture before freezing and it's subtley sweet with a pudding-y texture. This recipe is adapted from a 'vegan chocolate pudding' recipe which also sounds amazing (the recipes are almost identical - Laura just leaves out the vanilla extract and adds nuts).
My mind is already jumping ahead to other uses - pie filling, anyone?
I really enjoyed this as a frozen treat. The chocolate cups reminded me a bit of the 'fudge bars' I used to love as a child. And because they're cold, I'm less inclined to eat them too quickly. They would make a fun treat in the summer!
Be sure to check out Laura's blog! It's full of fun vegan and raw recipes. All the recipes are illustrated with her photos.
Here's the recipe:
Frozen Chocolate Nut Avocado Cups (makes 4)
1 *ripe* avocado
2 heaped teaspoons of cocoa powder
3 tablespoons of agave syrup
3 tablespoons of walnuts
(this is the same recipe and measurements I used for the plain pudding yesterday - just omit the nuts)
Reserve a couple of the walnuts to top each cup then add the rest to a food processor and blitz until chopped. Put to one side. Add the avocado flesh to the processor along with the cocoa powder and agave and blend until smooth. Mix in the chopped nuts then spoon into muffin cases and top with half a walnut for decoration. Freeze for at least 2 hours before serving.
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