I have to admit this is a recipe I never thought I would make. I find vegan and raw “cooking” interesting but always said I draw the line at using avocado as dessert. But this recipe for Raw Chocolate Pudding with Sweet Dukkah was part of the recipe when I discovered the fantastic Chocolate Dukkah I posted a few weeks ago.
The chocolate pots on Faring Well looked so delicious I decided to try it and see what it tastes like.It is smooth and creamy and certainly chocolatey. But you have to make sure you are using the best avocados you can find and the best quality cacao powder as the taste of the pudding will be compromised. Use perfectly ripe avos that are not stringy and with no dark spots. The taste of the dark spots will come through in the pudding.
I tweaked the recipe and replaced the almond milk with coconut milk. I refrigerated the coconut milk to scoop off the cream as a topping and used the left over milk/water to mix with the avo. I used maple syrup to sweeten the dessert but think a mashed banana or two is a great option to sweeten the pudding. To intensify the chocolate flavour, I added some espresso powder to pudding mix.
If you do not want or have to keep it vegan you can replace the coconut milk and cream with a dairy alternative. I do think the pudding needs texture so sprinkle it with the chocolate dukkah or some chopped toasted nuts of your choice. Enjoy!
Our next Food Photography Workshop will take place on the 30th of April 2017. It falls on a long weekend so I hope it will make it easier to fit in busy schedules. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
- 2 medium avocados
- ½ cup coconut milk (left over from making the cream as below)
- 4 tbsp best quality cacao powder
- 2 tbsp maple syrup (or more to taste)
- 1 tsp vanilla extract
- ¼ tsp instant espresso powder
- good pinch of cinnamon
- pinch of salt
- Cream Topping:
- cream from 1 can full fat coconut milk (see instructions below)
- Make the coconut cream by chilling the can of full fat coconut milk for 24 hours (this allow s the cream to separate from the coconut water
- Open and scoop out the thick cream, give it a good stir and place in the fridge
- Make the pudding by blending all the ingredients together and chill for an hour or so until ready to serve
- Spoon a dollop of the coconut cream on top and sprinkle with some chopped nuts
- Adapted from Faring Well