avocado pudding, two ways

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I am addicted to this recipe.

I’ve been buying avocados by the half dozen and making this at least twice a week.

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My first spotting of avocado pudding was over on Gena’s blog, Choosing Raw.  I couldn’t get over how smooth and creamy it looked.  Skeptically, I made it and was blown away.  As of two weeks ago, it had been about a year since my last batch.  Why, why, whyyy?

Once again I’m hooked, but this time it’s going to last.  The addiction, not the pudding.  The pudding won’t last you very long.  Trust me.

I’m going to interrupt again for a little photography comparison.  I’ve been taking a lot of photos without the light bounce lately.  It creates a photo with more shadow + contrast.  I go back and forth on which type of photo I favor.  It really depends on what’s being shot.

[left – no light bounce : right – light bounce to the right with light coming in from the left]

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For the examples above + below, I prefer the two left photos without the light bounce.  The shadows give the photo a more dramatic feel and help to define the edges.  It gives the photo a bit more of a realistic quality.

Sometimes I’ll go weeks using my light bounce 100% of the time.  Right now, I’m definitely on a no-light-bounce kick.  Again, it kind of depends what you’re shooting.  Taking a few photos with and without is great when you’re learning.  Sometimes it’s hard to tell which look best until you open them up on your computer.

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Back to the pudding.

I have two recipes to share.  Both extremely simple.  Both better than my original.

The green pudding you see above is literally avocado + banana.  That’s it! 

The one you see below adds unsweetened cocoa powder and just a few other ingredients.

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PRINT this!

Avocado Banana Pudding

vegan, gluten-free // serves 2-4

Both recipes were inspired by inspired by Gena’s Raw Chocolate Avocado Pudding

  • 2 avocados, ripe
  • 2 medium bananas, ripe
  1. In a food processor, combine ingredients and process until smooth.  Scrape down the sides of bowl as necessary.
  2. Refrigerate until ready to serve.
  3. Store in a sealed container and eat that day. [you may notice browning from both the avo + banana if you leave it longer than 1 day]

Chocolate Avocado Banana Pudding

vegan, gluten-free // serves 2-4

  • 2 avocados, ripe
  • 2 medium bananas, ripe
  • 6-8 Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1.5 scoops Raw protein powder [optional]
  1. In a food processor, combine the avocado + banana and process until smooth.  Scrape down the sides of bowl as necessary.
  2. Add the cocoa powder, vanilla, cinnamon, and protein powder [if using].  Process again until smooth. 
  3. Refrigerate until ready to serve and add any topping you like.
  4. Store in a sealed container and eat within 2-3 days.

notes:  This has the consistency of a thick pudding, but is not similar to chocolate pudding from a box.  If you want a thinner consistency, add your favorite milk, starting with 1Tablespoon at a time.  Do not use frozen bananas.  The riper the banana, the sweeter and stronger the flavor will be.  Your avocados should be slightly soft to the touch but not mushy, hard, or watery when cut.  If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid].  Add honey or maple syrup if desired.  An immersion blender should also work for this.

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So rich.

So smooth + creamy.

Easily eaten any time of day.

I’ve been out of bananas 4 days and my avocados are feeling lonely.  A definite problem.

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And while we’re on the topic of avocados, you must watch this awesome stop-motion film.  I found it on the website SHFT, which I’m currently loving.

Ashley

p.s. Thanks for all the tips on where to find seeds!!