Favorite Chocolate Pudding:
Simple But Sweet
For Diabetic Health
Sometimes, your favorite chocolate pudding can be prepared with a mix of ingredients so unusual that you would swear the finished product can be nothing but just downright Yuck!
And then enters a recipe like this. Looking at the ingredients and visualizing this sounds pretty horrible. But preparing and eating turns out to be a match made in heaven.
So give this a try even if you aren't convinced after reading it. I promise the family will be asking for more.
- 2 ripe avocados
- 1/3 cup raw honey (or more to your taste)
- 1/2 cup unsweetened cocoa (not dutch-processed)
- 1 tsp vanilla
- 1/8 tsp sea salt
- 1/4 to 1/3 cup almond milk, unsweetened plain**
Place the first five ingredients into a food processor and process until well blended. Slowly add the almond milk through the top while running until it reaches your preferred consistency. Dish into individual serving dishes and refrigerate.
For a slight kick in flavor, add 1/2 tsp of cinnamon or even a 1/4 tsp of chili powder, whichever your family enjoys more.
** If you prefer a thin, runny pudding, add more almond milk as needed.
Chocolate Pudding Pops
Or for a different take on method of presentation, how how trying some frozen pudding pops instead. Follow this recipe and enjoy a great healthier-for-you summertime treat.
- 1/4 cup unsweetened cocoa powder (not dutch processed)
- 2 tsp. pure vanilla extract
- 1/3 cup raw honey
- 2 frozen bananas, broken into halves
- 2 small avocados, ripe
- 3/4 cup cold water (plus a little more if too thick when combined)
Place all ingredients above in a blender or food processor and blend until smooth, scraping sides as needed. If mixture too thick for pouring, add up to 6 more tablespoons of cold water and blend again.
Pour into popsicle molds or dixie cups, insert stick and freeze until solid. (if using dixie cups it may be necessary to add the stick about 30 minutes after placing in the freezer to keep sticks upright)
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