My New Favorite Indulgence: Healthy “Chocolate Pudding”

By: Martianne Stanger

Last month, my husband and I attended a Nourishing Hope mini-conference as a part of our National Autism Month focus.  While there, we picked up a copy of “Cooking to Heal,” in which I found one of my new favorite recipes for sweet, healthy indulgence: Chocolate Pudding!“Healthy?!”, you might balk.  “How can chocolate pudding be healthy?”  (Not to mention gluten-free, egg-free, nut-free, cook-free, plus made with some local ingredients!)

Let me explain in nutrition-speak:

 And now, in every-day mama-“cooking”-with-the-kids speak:

  • Slice two avocados in half, pop out the pits and have your kiddos help you spoon out the “meat” from the skin.
  • Plop this “meat” into a blender or food processor and let each child press the burst button for a second or two.
  • Scrape down the sides of the blender or food processor.
  • Then, have the kiddos measure out 1/3 to 1/2 cup of unsweetened cocoa powder, sprinkling it right atop the partially blended avocado.
  • Have the kiddos measure out 1/4 cup of raw honey and 1/2 cup of maple syrup to pour in (or 3/4 to 1 cup of another sweetener of choice, such as agave or dates).
  • Take turns hitting the blender or food processing button until smooth.
  • Spoon into small bowls, chill and serve.

While you’re waiting for the mixture to chill, enjoy every finger-licking bit of freshly made pudding you can scrape off the sides of your blender or food processing bowl.  (It tastes as good at room-temperature as it does chilled, as far as my family is concerned.)

Serving Ideas

  • If you have no nut allergies in your family, serve in fancy dessert bowls, topped with whipped cashew cream and some bright berries for a traditional party favorite.
  • For a dessert-as-breakfast feast, serve with variety or sliced fruits and berries as sides.
  • For an appetizer, add a bit of water or “milk” to thin into a dip for berries, banana slices, GFCF (but not egg-free) macaroons.


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