So what do you do when your husband is avoiding dairy and chocolate upsets your stomach, but you are craving chocolate pudding? Here’s what I made tonight.
2 avocados
1/2 c carob powder
2 T cocoa powder
1/4 c agave syrup
1/4 c coconut milk powder
2-4 T water (as needed)
blend, chill and serve. Delicious with fresh strawberries or raspberries.
Variations:
You can add milk instead of coconut powder and water, but I’d then add it as needed for the right consistency. I find, though, that the taste of coconut is especially scrumptious! Coconut milk also works well (and I bet coconut cream would be fabulously decadent), but coconut milk powder is easy to keep in the pantry. I get mine from the nearest middle eastern grocery store.
You can play around with the sweetness level, or use honey or maple syrup instead of agave. I find both maple syrup and honey to have strong flavors, so taste as you go. A mix of stevia and syrup also works well. I find that stevia alone just isn’t as yummy, but a small amount of syrup fixes that. Somehow it ties the flavors together.
The small amount of chocolate fools taste buds into thinking that the carob is chocolate too. But if you can’t take any chocolate, carob alone also makes a delicious dessert (and chocolate alone is especially yummy). Make sure you adjust the sugar content accordingly because carob is sweeter than chocolate. Also, chocolate has more taste bud ooomph than carob, so you’ll probably need about a cup total of carob. If you go the chocolate only route, start with 1/2 a cup and go from there.
Blending in some nut butter is also terrific. Adjust to taste. I personally consider pre-tasting desserts to be one of the perks of cooking.
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