There are so many recipes on my list to try that I doubt I will ever get to all of them. I don’t keep an official list, but I am always adding recipes to a database on my computer when I see something I’d like to make. Not all the recipes are low carb, many are high carb recipes that I want to tweak to make healthier.
I have known about avocado pudding for a while and have always wanted to try it. It wasn’t until this week that I finally made some because I had two very ripe avocados sitting on the counter that needed to be eaten. I do love avocados, but I don’t always buy them.
Avocados are great to just cut up and add to a salad and that was my original intention when I bought these. However, they weren’t completely ripe when I purchased them and by the time I checked them for ripeness, they were slightly overripe. Perfect for making pudding I thought.
This was such a simple recipe and I found it had a much better taste than the tofu pudding I’ve made. I used regular cocoa in that recipe which isn’t as rich as dark cocoa and I also added some instant espresso powder this this pudding recipe which helps bring out the chocolate flavor. I definitely prefer the dark cocoa to the regular and I may try making the tofu pudding again using dark cocoa and espresso powder to see if it makes a difference.
2 medium avocados, soft and very ripe
½ cup unsweetened almond milk
½ cup Hershey’s Special Dark Cocoa
¼ cup Swerve Confectioners Powder
¼ teaspoon stevia extract powder
2 teaspoons vanilla extract
½ teaspoon instant espresso powder, optional
Cut avocados in half, remove pit, then scrape the flesh out with a spoon and put in food processor. Add the remaining ingredients. Process together until ingredients are well combined and there are no more avocado lumps. Divide into four dessert dishes, cover and refrigerate.
Makes 4 servings
Net carbs per serving: 5 g
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