Today, I am so proud and honored to be exchanging recipe posts with Emily from Recipes to Nourish. If you have not found this site, I highly recommend that you check it out! Emily is a Real Foodie, Mostly Crunchy mama with a talent for whipping up some incredibly healing and nourishing recipes. Most every recipe is gluten free, refined sugar free, peanut free, potato free, pork free, nut free, soy free, corn free, bean free, and legume free. Pretty impressive if you ask me! So head on over there. I suggest you start with the Avocado and Nectarine Seaweed Wraps then move on to the Frittata Muffins. So delicious!
Decadent, nourishing, creamy and smooth, this chocolate pudding is so delicious!
Chocolate, raspberry AND avocado? Really? Yes! The avocado is full of healthy fats, protein, vitamin E and makes the pudding so creamy and smooth. The raw cacao powder adds a bold, chocolaty flavor, it’s full of antioxidants and very high in magnesium and iron. The raspberries are also an excellent source of antioxidants and are high in vitamin C.
Enjoy this rich pudding as a snack or for dessert. It makes a wonderful dip too.
Chocolate Raspberry Avocado Pudding
It’s a perfect snack for kids (or adults), cut up some chunks of fresh fruit and serve it as a cold fondue. Don’t worry, the “green” flavor of the avocado will be masked by the other ingredients.
Equipment: Food Processor, Fine Mesh Strainer, Medium-Size Bowl, Spoon
- 1 cup frozen or fresh raspberries
- 1 teaspoon fresh lemon juice – use Meyer lemons if you can
- 1-2 tablespoons filtered water
- 2 ripe avocados, remove skin and pit, quarter
- ¼ – ½ cup raw honey (I use local raw clover creamed)
- ¼ cup raw cacao powder (I use Divine Organics)
- 1 teaspoon gluten-free vanilla extract (I use Simply Organic)
1. Place raspberries, lemon juice and 1 tablespoon water in a food processor fitted with the “s-shape” blade. Pulse until raspberries are smooth and make a sauce. If you need more water, add another tablespoon and pulse to combine.
2. Strain raspberry sauce through a fine mesh strainer, into a medium-size bowl. Give food processor a quick rinse under water to get any remaining raspberry seeds out.
3. Add raspberry sauce back to the food processor. Add all other ingredients. Pulse until combined and completely smooth, about 1-2 minutes. There should be no chunks of avocado.
4. Place pudding in a bowl, cover and place in the refrigerator to chill for a couple of hours.*
5. Serve cold.
Yield: Makes about 3-4 cups.
Vegan-Option: Omit honey and replace with unrefined sweetener of choice.
Serving Suggestions: Top with frozen or fresh raspberries, raw cacao nibs, or homemade whipped cream.
*Note: If you use frozen raspberries, the pudding will be cold and ready to eat immediately.
Storage: Store in the refrigerator up to 2 days.
About the author: Emily, author of Recipes to Nourish, is a holistic-minded, proud homebirth mommy who is determined to provide the best things for her daughter. She is passionate about REAL food, holistic health, “green” living, natural birthing, breastfeeding, baby wearing and gentle/peaceful parenting. She drinks herbal tea infusions, craves kale chips and loves homemade ice cream made with raw milk and raw honey. You can also find Emily on Facebook and Pinterest.