Avocado Chocolate Pudding with Palm Sugar

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 235.1
  • Total Fat: 20.1 g
  • Cholesterol: 40.0 mg
  • Sodium: 26.4 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Avocado Chocolate Pudding with Palm Sugar calories by ingredient


Introduction

There are a lot of chocolate avocado pudding recipes & I decided to half one to use one avocado & try using coconut/palm sugar. I found it to taste like chocolate banana pudding. No avocado taste. Maybe a little bit of a nutty smell.

inspired by:
http://www.twopeasandtheirpod.com/d
ark-chocolate-pudding/

Nutrtion: (rounded)
Carbs: 27%
Fat: 77%
Protein: 4%
Net Carbs (subtract dietary fiber): 17% There are a lot of chocolate avocado pudding recipes & I decided to half one to use one avocado & try using coconut/palm sugar. I found it to taste like chocolate banana pudding. No avocado taste. Maybe a little bit of a nutty smell.

inspired by:
http://www.twopeasandtheirpod.com/d
ark-chocolate-pudding/

Nutrtion: (rounded)
Carbs: 27%
Fat: 77%
Protein: 4%
Net Carbs (subtract dietary fiber): 17%
Number of Servings: 2

Ingredients

    1 Avocado (peeled and pitted)
    1/4c Whipping Cream
    8g unsweetened Cocoa powder
    *Original recipe used 1/4c + 1tbsp pure maple syrup for sweetner
    I used:
    1 tbsp (12g) Coconut/Palm Sugar

    Original recipe adds (I didn't add these):
    1 teaspoons vanilla extract
    1/8 teaspoon almond extract
    1/8 teaspoon ground cinnamon

Tips

SERVING SIZE NOTE: This is rich so you may be able/want to split into 4 servings,

*My blender didn't blend this very easily due to the small amount of ingredients so if you have a processor or machine that can handle smaller amounts it is advisable in order to fully cream the avocado or double the recipe.

Original Recipe Note-the pudding works best with ripe avocados that don't have any brown discolorations. The pudding is best the day it's made, as the avocados will oxidize and the flavors will change over time.

Coconut sugar is known for low GI. So still high carbs (6g/serving) but worth it. To me. :)


Directions

1. Put ingredients into your blender and puree on high for 30 to 60 seconds, until smooth and creamy.
*To liquify the coconut sugar I put it in a 1/8c measuring cup of water and microwaved it till it fully dissolved, stirred, cooled, and then added.

You may need to stop and scrape down the sides with a spatula.

2. Transfer the pudding to glasses, ramekins, or jars and chill in the fridge for at least 3 hours.

3. Can top each pudding with fresh raspberries. I used whipped cream :P

Serving Size: 2 pudding/dessert dishes *see Tips