Avocados are the surprise ingredient in this velvety, rich chocolate dessert. In my journey to applying the 90/10 rule to my food ethic – that is, 90 percent good for you and 10 percent not so good – I'm always on a quest to find healthier desserts. If I'm going to indulge, it better be good. This dessert certainly fits the bill when I want something rich and chocolatey.
This recipe is vegan and gluten-free. Use maple syrup, honey or agave syrup to sweeten.
I love this stuff. The first taste is kind of shocking, especially if you're expecting it to taste like store-bought chocolate pudding. But after a few bites, it really grew on me, and I eat it all the time! I do find that it takes about 1/2 cup of water to make it the right consistency, and it definitely tastes better after it's chilled overnight. The ripeness of the avocados can also make a difference in taste; it tastes too "green" if they aren't fully ripe yet. I also find that the quality of the maple syrup makes a difference, 100% pure maple syrup giving the lightest and most pleasant taste. - 22 Oct 2010 (Review from Allrecipes US | Canada)
I eat a lot of no sugar, non-fat, vegan, vegetarian foods and I don't mind if something tastes a little odd when it's good for you. However, I did not care for it at all! I thought it might just be me so I had my husband and son try it and they thought it was even worse than I did. - 25 Apr 2010 (Review from Allrecipes US | Canada)
I had not expected chocolate and avocado to taste anything like pudding and was pleasantly surprised. It's not exactly what you'd expect and it sure beats some other vegan raw food choices hands down. I choose to leave out the lemon. If I'm hankering for some chocolate and fat I go back to this recipe. Stick with full fat avocados; the low fat ones are not thick enough to make this work. FREEZE THE AVOCADOS first by tossing them in the freezer with the peels on. This makes a super cold chocolate sherbert/icecream. - 02 Dec 2010 (Review from Allrecipes US | Canada)