Sunday, May 3, 2009

Avocado-Chocolate Pudding

This was posted by "Paula in PA" on the GFCFKids Yahoo group and got quite a rave review! I made it today, and we really liked it! The only complaint I have is that it is *too* sweet! Next time I will probably use less agave. I'll also serve it in smaller doses. I think 1-2 Tbsp. is a good serving amount for this - it's really sweet! This is gluten-free, casein-free, soy-free, and coconut-free.

2 ripe avocados [soft to touch but not too mushy]
3/4 cup agave nectar
1/4 cup raw cocoa powder
1 Tbsp. vanilla
1 Tbsp. oil [I used macadamia nut oil; coconut oil would be good too]

Place all ingredients in food processor and blend until very smooth. Keep
stored in air tight container in fridge.

I didn't have enough vanilla so I used part vanilla and part banana flavoring. Also, I don't have a food processor so I used the blender. It worked but was a bit thick for a blender; think it's time to buy a food processor!


mommyof2 said...

I have tagged you! I am in the beginning phases of gfcf diet!

~M said...

This one is way easier, though I do add a bit more honey that called for (you could sub agave but start with less). I've made with with cocoa and carob; both are good. It makes a great breakfast.

It only has avocado, banana, carob or cocoa, and honey. Delicious!

Anonymous said...

We just made this and I used only 1/2 cup of agave syrup. It was so sweet I added another avocado. Even after that I could only have a couple spoonfuls. It must be the agave syrup. Although the only sweet thing I have had for 2 months has been apple and mangos, so maybe I'm just not used to a lot of sugar anymore. We ended up dipping apple slices in it so that the tartness of the apple could balance out the sweet. Thanks for posting this regardless :)

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