Paleo chocolate pudding with coconut whipped cream

This is one of those desserts that seems just too good to be true. How could a banana, an avocado, and cocoa powder give birth to something so chocolatey and decadent? Topped with coconut whipped cream (dairy-free) and eaten by the spoonful, this pudding will satisfy any post-dinner sugar-craving you have, without actually eating any sugar.

When I eat it I tell myself I’m basically eating a fruit salad. And I am.

Don’t be grossed out by mushing up an avocado and mixing it into your dessert. Let’s not forget that the avocado is actually considered a fruit and in other countries they make “avocado smoothies” with sugar and milk. Try it sometime.

Not to mention, avocados are good for you. They have more potassium than bananas and are packed with healthy fats, including oleic acid, which helps reduce inflammation.

Enough science. This pudding is a revelation, it’s better than any six dollar vegan dessert you’ve had at Whole Foods. You can try flavoring it with additional sweet spices or nut butters, but I like it simple and straightforward, flavored with high-quality cocoa powder and a touch of honey, salt, and vanilla.

Ingredients

• 1 banana, very ripe
• 1/2 avocado
• 1/8 cup cocoa powder
• 3 tablespoons honey
• 1 tablespoon coconut or almond milk (optional)
• dash of sea salt
• dash of vanilla extract
• 1 can full fat coconut milk or cream, chilled in the fridge overnight or for 24 hours
• cinnamon (optional)

How to:

1. Blend the banana, avocado, cocoa powder, 2 tablespoons honey, a dash of sea salt, and a dash of vanilla in a blender on high. If you need to, pause the blender occasionally and use a spoon push down the avocado and banana and help things along. You can also add a tiny bit of coconut milk or almond milk to help emulsify the pudding.
2. Make your coconut whipped cream*: scrape out the thick part of the coconut cream out of the can and whip for a few second with a whisk. Add 1 tablespoon of honey and a bit of vanilla if you want. Coconut whipped cream should be the consistency of loose whipped cream, but not liquid-y. This will make way more whipped cream than you need, so save the rest for your coffee- or strawberries (!)
3. Spoon the pudding into a glass and top with a dollop of whipped cream. Add a couple shakes of cinnamon or more cocoa powder (or both). Serves 1 generously or 2 for smaller bites.

 

*Coconut whipped cream is very coconut-y and very rich, so if either of these things turn you off, skip it! The chocolate pudding is awesome on its own too.