So pudding. We love pudding in this house. I mean all caps and in italics
LOVE pudding. For the longest time I tried to find a pudding recipe that maintained the texture and flavor of the traditional but with a bit of added virtue. Meaning I wanted a pudding I could eat any day, all day without an ounce of guilt. Okay maybe not
all day but definitely without the guilt. At the time I couldn't find any so, in frustration [desperation?], I started experimenting.
From this came
two recipes. And we love them both.
The first I created specifically for my youngest child who is allergic [hives and all] to cacao / cocoa / chocolate. I know, the horror right?! No way was I going to make pudding for the rest of us and keep it from her. Come to find out it's delicious and we all love it! It's sweetener free, using dates in place of syrup, honey, or sugar. I add coconut oil to boost the healthy fat content but this isn't necessary and can be cut if fat is a concern. Oh and for the record, this is not a low-fat treat. But "low fat" has become a bit of a swear word in some circles anyway and it is packed with healthy fats!
The second recipe is for any pure chocolate lovers [or in my 4 year-old's words "chocolate monsters"]. Adding less maple syrup and / or more cacao will place it in the realm of dark chocolate and adding more syrup and less cacao brings it closer to milk chocolate in flavor.
We like to experiment with different natural flavors: almond, hazelnut, peppermint, and coconut. Adding toasted coconut flakes as a garnish is amazing. Top either pudding with berries, whipped coconut cream [see recipe below], or toasted nuts. Add a tablespoon of
seed or nut butter for a peanut butter-chocolate blend. The options are endless which means you can try something different every day!
The beauty with simple recipes using versitile ingredients is once you've made them a few times over you can really get creative. For example, the other night I whipped up a key lime version [listed below] using many of these ingredients.
[CAROB + DATE PUDDING]
2 ripe avocados
8 - 10 dates, pitted
boiling water
3 - 4 T. carob powder
1 T. unrefined / raw / extra virgin coconut oil, soft but not melted [optional]
pinch of sea salt
pinch of cinnamon
Place dates in a glass cup or jar [Ball jars work great] and add boiling water until dates are just covered. Set aside for 10 - 20 minutes so soak. Cut avocados in half, remove pit, and scoop out flesh into a blender or food processor. Add carob powder, coconut oil, sea salt, and cinnamon. When dates are finished soaking and soft pour dates and water into the blender or food processor. Blend on high until mixture is thick and very smooth. Transfer to a glass bowl, cover and refrigerate to stiffen. You can also enjoy immediately!
[CACAO + MAPLE SYRUP PUDDING]
2 ripe avocados
1/8 - 1/4 c. unrefined / raw / extra virgin coconut oil, soft but not melted [less oil makes a softer pudding, more oil makes a more fudge-like pudding after refrigeration]
1/4 - 1/3 c. maple syrup, local if available [start with the smaller amount and add to taste if needed]
3 T. raw cacao powder [or cocoa powder]
pinch sea salt
pinch of cinnamon
Cut avocados in half, remove pit, and scoop out flesh into a blender or food processor. Add coconut oil, maple syrup, cacao or cocoa powder, sea salt, and cinnamon. Blend on high until mixture is thick and very smooth. Transfer to a glass bowl, cover and refrigerate to stiffen. You can also enjoy immediately!
Note: If you serve immediately the texture will be standard pudding-like. If you refrigerate, the texture becomes more fudge like. Both are delicious!
[KEY LIME PUDDING]
2 ripe avocados
2 - 3 T. unrefined / raw / extra virgin coconut oil, soft but not melted [less oil makes a softer pudding, more oil makes a more fudge-like pudding after refrigeration]
1/4 - 1/3 c. maple syrup, local if available [start with the smaller amount and add to taste if needed]
1/2 - 1 whole lime, juiced
pinch sea salt
Cut avocados in half, remove pit, and scoop out flesh into a blender or food processor. Add coconut oil, maple syrup, fresh lime juice, and sea salt. Blend on high until mixture is thick and very smooth. Transfer to a glass bowl, cover and refrigerate to stiffen. You can also enjoy immediately!
Note: If you serve immediately the texture will be standard pudding-like. If you refrigerate, the texture becomes more fudge like. Both are delicious!
[COCONUT WHIPPED TOPPING]
To make coconut whipped cream: place a can of regular coconut milk in the fridge to separate. To test, gently shake the can slowly. If you hear liquid, continue to refrigerate. If you don't it is ready. When ready, carefully remove lid and scoop out just the solid coconut cream. Reserve the coconut liquid [water] for smoothies, jello, or another recipe.
Place coconut cream in a bowl and add a tablespoon or two of maple syrup [if sweet whipped topping is desired], the contents of a scraped vanilla bean or a large pinch of vanilla powder [optional], and a pinch of sea salt. Whip on high for a minute or so until soft peaks that hold their shape have formed. Place whipped cream in a glass bowl, cover, and refrigerate 30 - 60 minutes to set.
