Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.
My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library. The first time was for a research project in second grade and just for fun after that. I like his style.
And reading through that book, it suddenly clicked with me why chocolate’s health benefits are touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.
Of course, chocolate stops being a health food when paired with sugar and milk. Which is why recipes like this one for Dark Chocolate Pudding-Mousse are the answer to keeping your taste buds and body happy.
The inspiration for this recipe came from a bonus recipe pack for the Oh She Glows cookbook, but I added a few extra ingredients including the full-fat coconut to further mask the avocado. When you first mix it up, it has the texture of pudding, but will take on the texture of mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/2 cup at a time (I prefer unsweetened vanilla almond milk).
A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.
And though, spooning it on a plate with sides of mashed potatoes and greens might be carrying it a little too far, I’m all for serving this to my children as an extra treat a breakfast. After all, what better way to start the day than with a cup of fruits and veggies?
dark chocolate pudding-mousse
Prep Time: less than 10 minutes
Keywords: food processor raw dessert snack gluten-free low-sodium paleo soy-free sugar-free vegan coconut milk dates chocolate
- 1 ripe avocado
- 1 14.5 oz can full fat coconut milk
- 2/3 c. date paste
- 3/4 c. unsweetened cocoa powder (try fair trade!)
- 2 tsp. vanilla
- 2 scoops 100% pure stevia powder
- 1/2 tsp. cinnamon
- 2 T almond butter (optional)
- unsweetened non-dairy milk as needed
Peel avocado, remove pit and put in food processor.
Add date paste, breaking into small pieces to help with the blending.
Add remaining ingredients (except nondairy milk),
Blend ingredients until smooth, anywhere from 1-3 minutes.
If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
Eat immediately or place in refrigerator for later.
An avocado that easily yields when gently pressed and is free of bruises works best.
Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.
I use roasted almond butter in my recipe because that is what I have on hand. If you want to keep it raw, use raw almond butter.
This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.
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