21 Jan 2012

chocolate creme brulee pudding

You can't comprehend how decadent, creamy and INSANELY good this pudding is - until you make it.
Got a ripe alligator pear handy? Translation: avocados. They sometimes call 'em alligator pears because of their skin... makes sense.

Moving on: you like Jell-O chocolate pudding? You'll love this. Don't love Jell-O pudding? You'll love this. I know I say this about everything I make (and I'm telling the truth every time, I swear!), but this is SERIOUSLY THE BEST THING EVER.

I'm sorry. My taste buds hold no loyalties, thus they change their loves very easily and frequently. In short: often whatever I'm eating, is the best thing I've ever eaten. 
Having said that - I still like to think my taste buds DO have good taste (no pun intended?). So this pudding really is outta this world.

And guess what? Yep. You got it. This is uber good for ya. SO MAKE/EAT IT ALREADY!

Chocolate Avocado Pudding: makes 2-5 servings 

2 avocados, riper the better
2 Tb coconut oil (sorta optional)
1/3 cup honey/agave/maple syrup
A few dates soaked in water
1/2 cup cacao
2 t vanilla extract
1/4 cup mesquite (or add more cacao)
Pinch of salt
1/2 - 1 cup non-dairy milk/water 

1/2 bar dark chocolate (50 g), melted (optional)

Blend all ingredients (except chocolate) until smooth; wet first works best, but it doesn't matter too much.
You should have a pudding consistency, so add more things if you need to. Taste it. =)
Spoon into ramekins or bowls. Pour melted chocolate over the tops and spread it evenly, but try not to mix it with pudding. 
You can sprinkle some coconut or something else over top if you want. It makes it perdy.
Refrigerate til the chocolate hardens - and there ya go!