I've made this pudding a couple of times lately, and it really does seem pretty healthy for how good it is. I used to make puddings out of tofu sometimes, and they were never satisfactory as there was always a jarring note of soy. In this recipe the avocado fits right in, and the chia seeds add a pleasantly tapioca-y texture. It would even be suitable for a raw-foodist if you used raw cacao instead of the regular cocoa I had on hand.
Chocolate Pudding
serves 1-3, depending on your appetites
3/4C + 1/3C milk (I used almond milk)
3T chia seeds
1 small, ripe avocado, peeled and seeded
4 dates, seeded and torn apart
1/4C cocoa or cacao
1/4t cinnamon and a pinch of salt
Mix the chia seeds with 3/4C milk in a big bowl and let soak about half an hour. Try to remember to give them a whisk every few minutes as you proceed, so they don't clump together too much.
Whiz the remaining ingredients--including the 1/3C milk--together in your blender till they're really smooth. Stir into the soaked chia seeds. Cover and let rest in the fridge for a while. It will taste unpleasantly of raw cocoa at first, so don't bother to taste for seasoning till it's been there at least half an hour.
1 comment:
It looks weird but tasty. Especially those little tapioca like blobs - Yum.
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