I got flipped off twice this week, both times by angry people while driving. Apparently I was not doing things well enough while turning left and right, struggling in three feet of snow.
I was also referred to as “Ma’am” approximately 6 times – by the helpful folks who bagged my groceries. We all know what that means.
None of this felt good.
Besides being self-conscious about my driving skills, I also feel very, very mature for my age.
It was a crazy week.
What follows is a highly suspicious recipe.
I’d be careful, if I were you.
There is no possible way this will work. How can chocolate pudding be any good without cream, butter, eggs and sugar?
The ingredient list will worry you too:
- almond butter
- cocoa powder
- sea salt
- coconut milk
And honey roasted peanuts for the top. And whipped creamy topping too.
This is completely insane.
I poked around online and found many variations of this chocolate pudding- all included fresh avocado which you don’t taste – and is responsible for the smooth, mousse-like texture.
I came up with this particular combination after much experimenting, which was totally brutal but I managed because I felt a huge sense of duty to you, my valued readers. 🙂
I was inspired by this version (adding nut butter is awesome) and I’d encourage you to experiment on your own. For example I loved using soft pitted whole dates, which makes for a super fudgy texture – but you could just use honey or agave nectar if you want.
I mean, this is practically health food for crying out loud.
After I made these wonderful, chocolatey little pots and ate two – one right after the other – everything in my life felt a little bit better.
Source: Studio Delicious
- 2 whole ripe avocados, scooped with pits removed
- 1/2 large banana
- 1/2 cup almond butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup pitted and chopped soft dates
- 1/3 cup honey
- 1/2 teaspoon sea salt
- 1/3 cup coconut milk creamer (or regular coconut milk)
- Whipped topping for serving
- Honey roasted peanuts for serving
- Put all ingredients except the whipped topping and peanuts in a food processor and process until completely smooth, stopping to scrape down the sides as needed.
- Time in the processor will vary, but about 3 minutes total. If mixture is too thick, add more coconut milk in teaspoon increments until it is fluffy and light.
- Divide between small pots or jars, cover with plastic wrap and refrigerate for at least an hour. Garnish with whipped topping and honey roasted peanuts.
- Can be stored in fridge for a few days, and made a day ahead, though whipped topping and peanuts are best added right before serving.