It’s hard not to love chocolate. I love it even more now that a new study from the American Journal of Clinical Nutrition showed lower insulin levels and blood pressure readings with consumption of this flavonoid rich food. Dark chocolate is better known for its richer flavonoid content but this study used different varieties of chocolate. The takeaway from this is to use and enjoy chocolate in moderation in your life. So, let me give you some to enjoy.
This ended up being a revisit to a previous post I did on a book review of Deceptively Delicious’ Chocolate Pudding made with avocados. I wasn’t 100% on the recipe, but it was good. I actually was working on a chocolate pie filling using bananas and avocados, but it came out as a pudding. I think it turned out better than the one Seinfeld created. I didn’t like her use of butter or margarine in her pudding recipe. I love using avocados because they are a healthy monounsaturated fat that is full of potassium, B vitamins, and fiber.You can serve this hot or cold. It’s soooo good! I say that as I am wiping the last bite off my lip. Who knew avocados and chocolate went so well together?
2 medium ripe avocados
1 tsp pure vanilla extract
1/2 cup cocoa powder (dark or regular)
1/4-1/2 cup of honey (depending on your preference for sweetness and taste – I prefer the honey)
1 Tbsp. vanilla almond milk
1/2 tsp. instant decaf coffee or 1 tsp. brewed coffee
Puree avocados in blender or food processor. Add cocoa, honey, vanilla, almond milk, and coffee until combined. No lumps should be present.
Makes 1 cup. Serves 4. It’s so rich you really can’t eat that much at once.
Serve plain or sprinkle with chopped almonds, peanuts, or walnuts.This can also be served hot. My kids like to heat it up with marshmallows on top with a sprinkle of graham cracker crumbs.
*This can also be used as a frosting. Increase the sugar to 1 full cup. You may also need an extra tablespoon of almond milk.