A few months ago, I think it was on Buzzfeed, I saw something about how one can make pudding with an avocado of all things. Since then, I’ve been really curious as to how this “avocado pudding” would taste. I finally got my chance to try it today, and I based it off of this recipe. Again, I wasn’t able to make this 100% vegan because I didn’t have almond or soy milk — I had to settle with regular milk. And again, I decided to use agave syrup instead of honey. I also forgot about the salt, but that’s okay! In the end, the pudding tasted good. I really like how I couldn’t taste the avocado, instead I tasted the banana more than anything. My dad found it to be bitter, but perhaps that’s because I didn’t use honey. Perhaps I should cut back on the cocoa powder if I use agave syrup. Either or, I like this pudding. I’ll be making it again in the future!
Banana Avocado Chocolate Pudding
1 ripe avocado (pitted & peeled)
1 overripe banana
1/4 cup unsweetened cocoa powder
1/4 cup agave syrup
1/4 cup almond milk
1 tsp vanilla extract
1/4 tsp sea salt
1-2 tbsp sliced almonds (for garnish — optional)
1. In a blender or food processor, combine all the ingredient (except the almonds) and puree the mixture.
2. Serve in a bowl with sliced almonds (or whatever substitute you want, like fruits).