1. Chocolate avocado pudding
This would be ~2 servings. It's very rich, like a silky mousse. Probably this should be counted against your oil allotment for the day since 1/3 avocado = ~1 Tablespoon oil. This would be ~1.5 T oil, but such good oil . I wouldn't eat this every day, for sure, but it was a really nice treat!
In a blender mix:
- 1 pitted and peeled *ripe* avocado (it doesn't matter if there are some darkened areas as the pudding is dark)
- 3 heaping Tablespoons cocoa powder
- Sweetener to taste - I used 3-4 Tablespoons Torani sugar-free vanilla syrup AND 1 packet PureVia brand stevia
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- Water as needed to make a creamy consistency - I used 1/4 cup, but if you use syrup to sweeten, be careful not to add too much water until it's sweet enough.
The texture of this is amazing, very silky. The flavor is a *little* odd, but I liked it! I have cheap cocoa powder, so it might be better with high-quality cocoa powder. Also, it really needs to be sweet to offset the slight bitterness of the avocado and chocolate. I froze it and it was really nice. My husband enjoyed it and said if I didn't tell there is no way he would guess avocado was in there. I'm going to play around with this one more
2. Vanilla Chia Pudding
I scaled the recipe down; this should be ~ 2 servings:
- 1 cup almond milk (can used flavored, just make sure it's unsweetened)
- 2 Tablespoons chia seeds
- dash of salt, if desired
- splash of vanilla extract
- sweetener to taste (I used 1 packet PureVia brand stevia)
[This could probably be made with cow milk but I didn't see that anywhere so I can't vouch for that]
3. Chocolate Chia Pudding
Basically the same as above, but add 2 Tablespoons cocoa powder. Whisk the mixture until all the cocoa powder dissolves.
Different chia pudding recipes use different proportions of liquid:chia seeds, so play around with it if it's too thick/not thick enough.