I just got back from an inspiring yoga retreat in Costa Rica! It felt so good to take the time to practice yoga and meditation with a group of amazing women while soaking up the sun and local culture. Now that I’m back in chilly Boston, with yet another storm snowing me in, I’m enjoying spending a couple of days cooking, cleaning and grounding myself.
We were particularly blessed on this journey to have an amazing team of personal chefs who kept us cleaning our plates with a healthy and creative diet. My hands-down favorite this trip was a dessert of avocado pudding on an almond crust. I immediately had to recreate it at home. If you have never had avocado pudding before you are missing out!! It’s all the joy and flavor of eating a rich chocolate pudding and it’s healthy!
Now, there are many ways to make avocado pudding. I went the simple and delicious route using minimal ingredients. This turned out beautifully and was made in less than 10 minutes, including cleanup!
- 1.5 cups walnuts, almonds or pecans (I used a mix of walnuts and pecans because that’s what I had at home)
- 2 tbsp Grade B/Dark Amber maple syrup (Fancy will do if you can’t find Dark Amber)
- A pinch of sea salt
- 4 ripe avocados
- 4 tbsp raw honey
- 2 tbsp raw cocoa powder (regular cocoa powder works fine too and might be more mellow if you’re not used to raw cocoa)
- Pinch of sea salt
- Add nuts to your food processor and grind until they break into rice-sized chunks.
- Gradually add the maple syrup and sea salt and combine until ingredients stick together. Be careful not to over-process. It’s nice when there’s a good texture to the nut-combination.
- Press mixture into the vessel of your choice. I used an 8″ square pyrex dish. Individual ramekins also work well.
- Wipe your food processor clean, then add in all of the pudding ingredients and blend until smooth and creamy.
- Top the crust with the avocado pudding.
- For best cutting results (and the best favor in my opinion) chill for at least 30 minutes before serving. Tip: If you chill the avocados before making the pudding that will cut down on the chilling time…and make licking the spoon more enjoyable. 😉
It should be noted this is not just a dessert. It’s an excellent source of rich omega 3’s, antioxidants and protein and I’m just as happy to eat it for breakfast as I am to eat it as an afternoon snack or dessert. Om nom nom!Share