Author Notes: Nobody told my chocolate-loving self that severe food intolerances would mean being forced to cut out my favourite sweet treats. So I didn't. Instead, I devised other ways to satisfy my cravings.
I originally made this pudding with cashews and coconut and while it was delicious, it was also incredibly heavy. However, replacing them with hemp and avocado makes for a lighter consistency and texture -- exactly what I miss when I think of the chocolate pudding of my childhood.
I grew up in Belgium where Danette by Danone was the chocolate pudding of choice (terrible, I know). The ad went "tout le monde se leve pour Danette" ("everybody stands/gets up for Dannette'). Unlike the mass-produced version, my pudding is so chock-full of healthy ingredients, it will actually give you the energy you need to get up and go.
One piece of advice: I don't usually tell people what is in this pudding until after they have tasted and loved it. Though it's officially a dessert, my favourite time to enjoy this is on a rainy Sunday afternoon, with a good movie (I created this recipe before my daughter was born, when such things still existed).
You can also use frozen raspberries. Make sure you give them time to thaw. - ThePickyFoodie
- 3 ounces ripe avocado
- 1/2 cup + 1 Tablespoon shelled hemp seeds
- 1 cup coconut water
- 2 dates
- 1/3 cup raisins
- 3 tablespoons raw cacao
- 1 packet fresh raspberries
- Blend the avocado, hemp seeds and coconut water.
- Add the rest of the ingredients.
- Blend until smooth
- scoop into pretty (or deep) bowls and scatter raspberries on top.
- This recipe was entered in the contest for Your Best Pudding