Finding out I was lactose intolerant made my taste buds cry a little. I was a lover of all things thick and creamy, and had a constant craving for chocolate. After some grieving, I decided that it just meant I had to get creative in finding ways to recreate chocolate creamy goodness, sans dairy. A lot of recipes call for banana to replicate “icecream” or “pudding like” consistencies, but bananas are a food bully and almost always overpower your chocolate flavor, and who wants that? Not me! That’s where a secret ingredient comes into play for this recipe, an avocado.
Now, don’t go and ex out of this window before even reading the recipe further because you’re turned off by the thought of something green in your chocolate. At first, I too was apprehensive, avocado, in my chocolate?! It couldn’t possibly work, or so I thought, until I taste tested my batch and almost passed out in disbelief. In all its’ creamy goodness, it was like the thickest, most rich pudding I had ever tasted and it was made with simple ingredients and a healthy fat! I had to exhibit some self control for not downing the entire batch before I could put it into a container. Check out the recipe below the picture without drooling on your keyboard as well as some tips for storage and ideas for what to do with your new creation!
Creamy Chocolate Indulgence (without the dairy)
2 Ripe Avocados (my first batch I only used one, but immediately made a second batch after, it was THAT good)
1/2 Cup Honey
1/4 Cup Cocoa Powder (I use Hershey’s)
1 tsp. Vanilla
1 Tbsp. Coconut Oil (optional, I had it so I used it)
1. Cut avocados in half, remove the pits, and scoop out the flesh
2. Place all ingredients into food processor, whiz for 3-5 minutes
3. Store in an air tight container – must be refrigerated or frozen
- Other internet recipes will say that if you freeze this, it turns into ice cream. Being the ice cream lover that I am, I put mine in the freezer hoping to replicate the soft-churned consistency a fresh pint of Perry’s or Breyer’s embodies, only to discover instead a semi-hard block of chocolate. Needless to say, it won’t necessarily turn into icecream BUT, when spooned into your mouth, the chocolate avocado melted instantly, and in a bowl defrosts pretty quickly, almost turning it into an icecream like texture.
- I actually always have a batch of this in my freezer because I like a cold spoonful here and there.
- When frozen you can also add it to smoothies as a thickener, chocolate flavor, and a dose of healthy fat!
- Keeping it in the fridge will make turn it into a cold, thick, pudding consistency, in which you can:
- Eat it by itself
- Use as a “frosting” for brownies and cookies, on top of fruit, as the filling for a “pudding pie” or “pudding cups”
Now, go treat yourself with some chocolatey goodness! You deserve it!
And while you’re treating yourself, check out my website: Eats and Exercise by Amber for other delicious recipes, or subscribe so you never miss a chance to tantalize your tastebuds!