My husband is very fond of chocolate pudding. He’s always loved the recipe in Raw Food, Real World by Sarma Menlgailis & Matthew Kenney. I’m pretty fond of that recipe as well, especially when I get it from Pure Food & Wine directly, they put crushed berries in the bottom.
As of late though I haven’t been using many Thai Young Coconuts. I don’t see them that often in our town and I’m a bit concerned about the way they are produced and shipped. After making many successful frostings with Coconut Creme I started thinking that I could make a nice pudding with that as a base. The result was delicious, but more of a mousse than a pudding!
1/2 ripe avocado
5 tbs. Cacao Powder
1/2 tsp. Vanilla Powder
1/4 cup raw honey or other liquid sweetener
1/2 cup of milk-type liquid (nut or seed milk, coconut milk or raw dairy)
1/2 container Coconut Creme Original, melted
11 drops liquid stevia
pinch of salt.
Put everything except milk-type liquid into a food processor and start running. As everything is process slowly add milk through spout. Allow to process until well-blended & creamy. Eat right away! Chilling will cause this to become more solid.