First, a little background. It was late August 1999, and I’d been crushing on this boy, let’s call him “Brad,” all summer. Despite my Winona pixie cut and braces, he seemed to like me too (probably because of my new boobs sparkling personality), and we spent the summer doing the tween mating rituals. You know, group hangs, slow-dancing to Aerosmith, and furiously texting each other on our Nokias. Needless to say, it was pretty romantic.
I was obviously determined to kiss this boy for several reasons: 1. He was very cute (he had frosted tips!) and much less awkward than most of the other dudes in my age bracket. 2. I’d been watching a lot of Mary-Kate and Ashley movies and was totally sold on the concept of tween love. 3. The thought of entering 8th grade as a make-out virgin was both horrifying and unforgivable. Social suicide.
This kiss had to happen.
Not gonna lie, after almost a month of “courtship,” I started to panic that Brad wasn’t planning to make a move. (I had to restrain myself from belting out the Dawson’s Creek theme song on several occasions…”I don’t want to wait, for our lives to be over…”) But then, on the very last night of summer, it finally happened.
The scenario was every bit as romantic as you would imagine. After an evening of flirtation and burning mix cds for each other in a comfortable group setting, a friend’s older brother gave a bunch of us a ride home. I was backseat middle next to Brad, who had his arm around me, and the proximity to my potential kissing partner gave me all sorts of butterflies.
I was sitting there, sweating in my sassy Abercrombie ensemble for what felt like hours, before Brad’s arm tightened around me. I could feel him staring at me, so I turned to meet his lusty gaze, and BAM. It was on. For like 20 seconds there was a whole lot of making out happening, while the sweet, sweet sounds of “Baby I’m Amazed By You” blared from the car stereo. I was totally wrapped up in the action until someone took a flash photo with a disposable camera, and just like that, the moment was gone.
I remember getting out of the car and floating up to my bedroom (after being accosted by family members who knew something was up), where I replayed the kiss over and over in my head. I was on Cloud 9 for days thinking about that special lip-lock. Yeah, maybe there was a little too much tongue involved, and my mouthful of metal wasn’t ideal, but there was some undeniable magic. First kisses are the best.
Honestly, it all has to do with taking a leap of faith and trying something new. I mean, the thought of eating chocolate and avocado together was definitely scary at first. I didn’t know what to expect! Was I going to like it? Would it be weird and gross? How would I feel about it long term? I had so many questions, and I felt mildly overwhelmed by the idea of experimenting with this pudding.
I knew it couldn’t be that bad, seeing as everybody else on the interwebs has done it (as per usual, I’m late to the party), which gave me the courage to take the plunge. God knows I don’t want to be the food-blogging stiff that refuses to get down. So, I took several deep breaths, threw a couple avocados in my food processor with some unsweetened cocoa, melted dark chocolate, honey, coconut milk, vanilla and chia seeds, and hoped for the best…
When I scooped the pudding into a bowl, it looked pretty sexy. I sprinkled it with some chopped pistachios and fresh raspberries. It looked sexier. I was intrigued and anxious all at the same time. And then I took my first bite. It was a little strange, but after a few seconds I started to appreciate what was happening on my tongue (too much??). In short, it was delightful, I was crazy tween girl excited, and I immediately felt the need to tell everyone!
Let’s do some straight talking about the flavors here, people. I’m not going to lie and say that you “can’t even taste the avocado!!!” because you can. Not a lot, just a tiny bit, some bites more than others. It’s very subtle, but if you HATE avocado, you probably won’t love this particular treat. That said, the pudding is chocolate-y in the extreme, and the avocado does add amazing creaminess and an awesome je ne sais quoi to the flavor profile. I dig it, and I feel like you will too.
Just a heads up, as you may have noticed from the photos, this pudding isn’t perfectly smooth. This is due to the badass superfood chia seeds in the mix. Adding chia seeds thickens the pudding (which is almost mousse-like), and while they do break down in the food processor, their presences prevents things from becoming 100% silky. I don’t mind a little bit of texture, but feel free to leave them out if you prefer.
The dreamiest aspect of this pudding is that it’s so ridiculously good for you. Packed with fiber, antioxidants, and lots of healthy fat from the avocado, it fights disease, improves your metabolism, and makes your hair shiny and your skin glow. (You know I like things that make me prettier). Oh, and dark chocolate contains phenylethylamine, the same chemical your brain creates when you feel like you’re falling in love. Sweet. (It’s also vegan, gluten-free, paleo, Dude Diet approved, etc. etc.)
Is this the best chocolate pudding I’ve ever had? No, obviously not. Chocolate pudding made with heavy cream and a buttload of sugar is better. But for a nutritious breakfast/snack/dessert with your favorite toppings, this pudding is BOMB. Like “Brad,” Chocolate Avocado Pudding deserves to be appreciated for what it is, and for that reason, it will always have a special place in my heart.
Superfood Chocolate Avocado Pudding: (Serves 4 Gwyneths)
2 ripe avocados
1½ ounces dark chocolate, melted (You can use a double boiler if you like, but I just popped it in the microwave for about 45 seconds.)
2 tablespoons unsweetened dark cocoa powder
½ cup unsweetened coconut or almond milk
1 teaspoon pure vanilla extract
2½ tablespoons raw honey or maple syrup (You can add more if you want it sweeter, obviously.)
1 tablespoon plus 1 teaspoon chia seeds (optional)
Pinch of sea salt
Dark chocolate shavings
Preparing your Dark Chocolate Avocado Pudding:
-Slice the avocados in half, remove the pits, and scoop the flesh from the skins into the bowl of a food processor (or high powered blender).
-Puree on high until all the ingredients are very well combined. You want your pudding as smooth and fluffy as possible, peeps, so make sure you process it for a few minutes. Again, make sure you scrape down the sides of the bowl if you need to. Taste and add additional honey/maple syrup if it’s not quite sweet enough. You can also add a little more coconut/almond milk if the pudding is too thick. (It all depends on the size/ripeness of your avocados.)
-Transfer pudding to small bowls or ramekins and serve with fancy toppings of your choice. (FYI, I like to chill my pudding in the fridge for a half hour or so until it’s really cold, but you do you.)
- 2 ripe avocados (I used Hass avocados)
- 1½ ounces dark chocolate, melted (You can use a double boiler if you like, but I just popped it in the microwave for about 45 seconds.)
- 2 tablespoons unsweetened dark cocoa powder
- ½ cup unsweetened coconut or almond milk
- 1 teaspoon pure vanilla extract
- 2½ tablespoons raw honey or maple syrup (You can add more if you like things super sweet, obviously.)
- 1 tablespoon plus 1 teaspoon chia seeds (optional)
- Pinch of sea salt
- Chopped nuts
- Dark chocolate shavings
- Toasted coconut
- Fresh berries
- Pomegranate arils
- Slice the avocados in half, remove the pits, and scoop the flesh from the skins into the bowl of a food processor (or high powered blender). Blend on high until perfectly smooth and creamy, scraping down the sides of the bowl if necessary. This may take a couple minutes.
- Add the remaining ingredients to the food processor and puree until smooth and well combined. Again, make sure you scrape down the sides of the bowl if you need to. Taste and add additional honey/maple syrup if it’s not quite sweet enough. You can also add a little more coconut/almond milk if the pudding is too thick. (It all depends on the size/ripeness of your avocados.)
- Transfer pudding to small bowls or ramekins and serve with fancy toppings of your choice.
*I like to chill my pudding in the fridge for a half hour or so until it’s really cold, but you do you. **If you want to make this pudding raw, you can replace the 1.5 ounces melted chocolate with another 2 tablespoons unsweetened cocoa powder and add a little extra maple syrup!
I’m thrilled to be a part of Food Network’s Summer Soirée event this week. For more awesome avocado recipes, check out the blogs below.
Feed Me Phoebe: Coconut Kale Salad with Avocado and Pickled Vegetables
Weelicious: Avocado Honey Dip
Devour: Why You Should Eat Avocados All Day Long
Dishing With Divya: Vietnamese Avocado Milkshake
Napa Farmhouse 1885: Avocado and Grilled Shrimp Salad
Red or Green: Spicy Avocado Spread Sandwich
Taste With The Eyes: Tortilla Soup with Lobster and Avocado
Virtually Homemade: Grilled Salmon with Avocado Salsa
FN Dish: Go Beyond Guacamole (Avocado Recipes)