Author Notes: Nobody told my chocolate-loving self that severe food intolerances would mean being forced to cut out my favourite sweet treats. So I didn’t. Instead, I devised other ways to satisfy my cravings.
I originally made this pudding with cashews and coconut and while it was delicious, it was also incredibly heavy. However, replacing them with hemp and avocado makes for a lighter consistency and texture — exactly what I miss when I think of the chocolate pudding of my childhood.
I grew up in Belgium where Danette by Danone was the chocolate pudding of choice (terrible, I know). The ad went “tout le monde se leve pour Danette” (“everybody stands/gets up for Dannette’). Unlike the mass-produced version, my pudding is so chock-full of healthy ingredients, it will actually give you the energy you need to get up and go.
One piece of advice: I don’t usually tell people what is in this pudding until after they have tasted and loved it. Though it’s officially a dessert, my favourite time to enjoy this is on a rainy Sunday afternoon, with a good movie (I created this recipe before my daughter was born, when such things still existed).
You can also use frozen raspberries. Make sure you give them time to thaw. —ThePickyFoodie
ounces ripe avocado
1 Tablespoon shelled hemp seeds
cup coconut water
tablespoons raw cacao
packet fresh raspberries
- Blend the avocado, hemp seeds and coconut water.
- Add the rest of the ingredients.
- Blend until smooth
- scoop into pretty (or deep) bowls and scatter raspberries on top.