20 April 2015

Good For You Chocolate Pudding with Gallberry Honey

I had the weekend off! [She pauses, for effect.] It is such a rare occurrence, as I average only 6 of them a year. So you understand why I must savor the moment.

The word for my rare weekend off was...Rain. I know. Lucky me. I didn't let it stop me from going to the local farmers' market, though.  I was on a mission, searching for some real honey. Not the pasteurized, take-all-the-good-stuff-out kind you often find in the store. I wanted Raw. Unprocessed. Honey. And, praise the Lord, a beekeeper braved the rain and brought his sweet wares to town.

I decided to purchase a pound of Gallberry honey. My other choices were Wildflower and Cotton Blossom. The flavor of the Gallberry (a member of the Holly family) is unique, and oh. so. smooth. I drizzled and slathered and slobbered over some on a piece of french bread as soon as I got it home.

In a way, the rain helped prompt my experimentation with the recipe I'm about to share by ensuring an indoor activity. I saw this good-for-you chocolate pudding some time ago on MarthaStewart.com, and it's been on the to-do list hanging out in the back of my mind for a while.


The base of the pudding is... Avocado! This high protein fruit is super easy to work with, and in this instance especially, provides a quick creaminess for the pudding.

Let me interrupt with a quick note: you can see in the photo I used my NutriBullet to mix this pudding. We are short on space, and chose this small appliance to do double duty in addition to it's original purpose of annihilating fruits and vegetables into wonderful, healthy, drinkable treats. However! I do not recommend you using it for this like I did. There's just not enough liquid to make it easy. I would stick with a food processor, instead.


The recipe also calls for vanilla extract. Are you making yours, yet?

I love that all you have to do for this recipe is throw all the ingredients into your food processor and, well, process! I thought the amount of cocoa powder made a rich pudding, but wouldn't change it in the future. I will admit I added more honey than what the directions called for. Please don't judge. ;-) I have a long way to go in my goal of breaking my addiction to sugar.


One final note before the recipe: this good-for-you dessert is best served chilled.

Ingredients:

- 3 avocados, pitted and scooped out of skins
- 6 tbsp cocoa powder
- 1/4 cup real honey (I probably added another 1/8 cup)
- 1 tsp pure vanilla extract (make your own!)

1. Put all ingredients in food processor and let it whirl until nice and creamy. Chill for at least 30 minutes.

Serves 4.


Shared at Teach Me Tuesday, Tickle My Tastebuds, and Tuesdays with a Twist.


Disclosure: This post contains an affiliate link, which means I may receive a very small commission if you click the link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! :-) Thanks for reading, following, and supporting Stephlin's Mountain.

1 comment:

  1. That sounds delicious! Perfect for lactose intolerant dessert lovers!

    ReplyDelete

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