Ever since travelling to Cape Town, my avocado obsession spiralled out of control. After eating some of the creamiest local avocados in my burgers and sandwiches on a daily basis, I packed a bag of them in my suitcase and smuggled them back home. They ran out way too quickly, though, so I now run around stores in search for ripe avocados – if they happen to be from South Africa, my happiness is complete.
I adore how versatile avocados are. While they make amazing additions to a salad or a sandwich and you can whip up tasty, healthy bread spreads and dips so easily using them, they’re also incredible in raw desserts. The greatest thing about all of this is they are so healthy I like to think of them as superfood. As a fruit, they are packed with nutrients, have more potassium than bananas, fill you up on incredibly healthy fats and fibre, can help you lower your bad cholesterol levels and, according to Dr Mercola, even fight some types of cancer. They will do your body so much good it would be ideal if you had one avocado per day.
If you or your close ones still can’t get used to the exotic taste of avocados, or if you’re like me and take any excuse to make a sweet but healthy treat, you’re going to fall in love with this chocolate avocado pudding. It is so simple to make and requires very few ingredients, as well as adds other important antioxidants to your diet. I like to add some berries to my pudding to balance out the sweetness with a tiny bit of sourness, but you can also prepare it on its own.
- 1 ripe avocado
- ¼ cup plant milk
- 3 tbs raw cocoa powder
- 3 tbs maple or agave syrup
- Pinch of salt
- ½ cup raspberries (can be frozen and thawed)
- 1 tbs maple or agave syrup
- 1 tsp psyllium husk
- Blend all of the pudding ingredients in a blender and pour into glasses.
- Blend all of the jam ingredients and pour over your puddings.
- Refrigerate for at least half an hour.