For those of you who do not know, I am NOT a chocolate lover by any stretch of the means. But here I am posting about this chocolate dish I stumbled upon quite by accident. I went to our local health food store and dropped off a raw video I had gotten form the library to one of the workers there. Hi Kim! I went in to give her the DVD and she was in the middle of her weekly weight loss class. I apologized for interrupting her class, but then began to tell the ladies sitting there about this lovely little treasure I found quite by accident.
The first part of the DVD is about raw foodism. And the second half is all recipes. What I found most interesting about the recipes was that for the most part they were all normal ingredients (for us at least). So she was glad to see me and told some of the ladies there in her class the lovelies of eating raw food. There is a point to this story.
As soon as I sat down she pointed to the little card table that usually housed flyers and the such in regard to whatever class was going on at that time. I saw what looked like something chocolaty. And boy was I right. She had made, get this, raw chocolate mousse. Now you notice my title is pudding. For, to me at least, it has more of a consistency of pudding then mousse, but why quibble of things like this when we are speaking of chocolate.
I practically ran home and made it immediately, but I can tell you this. If there are any chocolate lover in your house, please double this recipe and if for a party, then quadruple. Trust me you will not be sorry. But in my own defense, I love chocolate pudding. So please make this and tell me what you think. I just hope there is still some around by the time Mr Cooking Lady gets home.
4-5 pitted medjool dates, soaked(this is a must)
1/4 cup pure maple syrup or agave nectar
1/2 t vanilla
2 avocados (we used haas)
1/4 cup unsweetened cocoa powder
1/4 cup water (possibly more)
Place the dates, syrup and vanilla in a food processor until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down sides of the bowl. Add the water and process briefly. Store in sealed container (I have no idea what for, this dish will not last until supper time).
Extras: Add chocolate protein powder when ready to eat. You may have to add a little more water if needed.
*For more of a frosting consistency or for a substitution for frosting, omit the water.
* For chocolate sauce, increase the water to 1/2 cup
* For ice cream, freeze for at least 4 hours
For those who make this one, let me know what you think. This dish may convert even the stubbornest of non-chocolate lovers yet.