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Holy Moly, Chocomole

Chocolate avocado pudding in a flash



We can't grow chocolate or avocados in Humboldt County, but of all the ways in which we indulge in imported resources, these are two of the most nutritious, delicious and versatile treats. Combine them, toss in a few more ingredients and you get: vegan, raw, gluten-free, sugar-free, high-protein, antioxidant avocado chocolate pudding!

Say it three times without stopping — that's how long it will take you throw together this tasty and healthy family favorite. I invented it while trying to eat healthier a few years ago. It's just about 300 calories per serving, packed with protein and other nutrients. Eat it for breakfast or as a dessert. I know you'll love chocomole as much as I do.


Serves two.

Ingredients and method:

1 avocado

¼ cup unsweetened milk (almond, coconut, cow or goat)

¼ cup maple syrup or honey

1 teaspoon vanilla extract

2 tablespoons unsweetened cocoa powder

2 tablespoons powdered hemp seed

2 tablespoons almond, hazelnut, cashew or peanut butter (try different versions and see what you like best)

Optional add-ins: flax or almond oil, dates, walnuts, sunflower seeds, mint, coconut, cinnamon

Place all ingredients in a blender (my Mini Magic Bullet works well) and blend until smooth. Add more milk as needed, incorporating one tablespoon at a time so the mixture is loose enough not to clog the blender. If you want a smoother pudding, add more milk, or try flax or almond oil. For a chunkier treat, fold in finely-chopped dates, seeds or nuts.

Pour the pudding into small bowls and serve. A dollop of yogurt or a sprinkle of coconut or cinnamon make nice toppings.

More in the mood for a milkshake? Starting with the above recipe, omit the nut butter and use a full cup of milk. If you're feeling really frisky, add a scoop of chocolate-flavored Coconut Bliss. Blend until frothy and serve with a straw.


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