CHOCOLATE-AVOCADO MOUSSE
I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. -Kelly Kirby, Mill Bay, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 181 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein.
CHOCOLATE-AVOCADO MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield four 3/4 cup servings or six 1/2 cup servings
Number Of Ingredients 7
Steps:
- Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
CHOCOLATE AVOCADO PUDDING
Saw this at the market the other day. The ingredients were simple and it looked delicious! Many substitutes abound (liquid, sweetener, spices). Vary amounts to taste!
Provided by ki8deslr
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 45.9 g, Fat 26.3 g, Fiber 13.4 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 22.6 mg, Sugar 28.1 g
CHOCOLATE-AVOCADO PUDDING
Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, "good"-fat-filled, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.
Categories Bon Appétit Dessert Avocado Chocolate Healthy Breakfast Vegan Vegetarian Maple Syrup Winter Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
- Divide pudding among eight 4-6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
- Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
- Do Ahead:
- Pudding can be made 3 days ahead. Cover and chill.
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