Ok, we all know that avocado pudding isn’t a new thing. In fact, it’s probably an old thing at this point. It’s touted as the healthier alternative to regular pudding because it’s full of good for you fats thanks to the avocado. I’ve even used avocado pudding in two of my recipes (Chocolate Cheesecake Parfait and Banana Pudding if you were wondering).
So why am I putting this simple recipe on the blog again? Continue reading
I had another recipe ready to go for you today, but I decided to switch it up at the last minute. Because I’m crazy like that. Don’t worry, you’ll get the other recipe but this one comes first. Continue reading
It’s been a little over a week since I’ve given you a pumpkin recipe so clearly you were long overdue. Continue reading
Ok, so I learned some new things while making this recipe. First, I have to tell you about my inspiration for this one because it’s weird and who doesn’t like weird stuff? No one. That’s who.
I was making a loaf of my gluten-free banana bread (which you should make immediately because it’s the bomb. Side note: I’m bringing back “the bomb”) and as I was blending the banana and avocado together I thought to myself, “Antoinette, (I call myself Antoinette NBD) that kind of looks like pudding. I wonder if it would be any good as pudding? I wonder if there is banana pudding?” So I set about to research banana pudding.
This is my life people.
I remember pudding snack packs used to have a banana flavor but I doubt that there was any actual banana in that pudding. My google searches told me that banana pudding was indeed a thing. A southern thing. Which means it’s delicious because it has all the fat and sugar. All delicious things have fat and sugar. Most recipes called for making a vanilla custard type deal and adding sliced bananas, vanilla wafers, and in one case merengue. While it wasn’t a difficult process, it was more steps than I wanted for my pudding. And by more, I mean this is pretty much just one step.
There are no eggs in this so you don’t have to cook anything but because of the addition of avocado, stick with me, it is creamy and delicious without the eggs. And depending on how ripe your bananas are, it’s pretty sweet too. You can add maple syrup if it isn’t sweet enough but mine was totally delicious without it. See? Fat and sugar. Just a better version of fat and sugar.
I know you’re probably getting tired of me putting avocado in things but I’m not, so get over it 🙂 It’s delicious and I can’t stop, won’t stop. You can get creative with toppings like coconut whip cream, pecans or walnuts, crumbled up graham crackers, or in my case cacao nibs because, chocolate.
As I was making this I started singing the part about figgy pudding from We Wish You A Merry Christmas. Adam asked me if I was singing a Christmas song and I said no, I was singing a pudding song because how do you make pudding without singing about it? So feel free to sing about pudding while making this because I think it enhances the flavor.
- 2 very ripe bananas, sliced (about 2 cups)
- 1/2 avocado, diced (about 1/2 cup)
- 1/2 cup coconut cream (you can buy coconut cream from Trader Joes or just put a can of full-fat coconut milk in the fridge overnight and scoop off the solid cream)
- 1 tbsp maple syrup, optional if your bananas aren’t super ripe. I didn’t need any extra sweetener for mine
- 2 tsp cinnamon
- pinch of salt
- 1 1/2 tsp maca powder, optional but adds a nice caramel-y flavor
- chocolate chips or cacao nibs
- pecans or walnuts or almonds
- sliced banana
- coconut whip cream
- graham crackers
- nilla wafers if you’re rebellious or Southern 😉
- Ready for this? Put all the pudding ingredients into a blender and blend until super smooth. Dish it out and put on all the toppings.
Told you it was one step 😀 Happy Friday friends! Have a great weekend!
Valentine’s Day needs chocolate. It’s just a fact of life. I mean every day needs chocolate, but Valentine’s Day needs the fancy chocolate. Enter this dessert.
Valentine’s Day is on Sunday this year which is just weird. I don’t know why, but it is. If you’ve completely forgotten about Valentine’s, don’t worry because this dessert can be whipped up super fast and it tastes super indulgent.
Can you believe I was actually going to post a pizza recipe today? I know, what was I thinking? I mean pizza is good and deserves its time in the spotlight, but not right now. Today, it’s going to be all about the chocolate. Even better, it’s going to be about healthy chocolate. I used an old trick to make the chocolate pudding part of this recipe and while it might seem weird and totally gross, go with me on this one. Avocados make the chocolate pudding layer rich, thick, creamy, and full of good for you fat and nutrients.
What better way to tell that special someone you love them?! I love you, now enjoy some good fat chocolate. Music to my ears. Guys, if you want to impress your lady (or yourself, I won’t judge) make this parfait. You don’t need to do anything fancy, just blend each layer and put it in a glass. Voila! Done.
I hope you have a great weekend and your Valentine’s Day is full of love and chocolate! 🙂
Chocolate Cheesecake Pudding Parfait
- 1 batch of my cream cheese frosting (sub in almond milk for the water)
- 1 large avocado, very ripe (you want a soft avocado so it blends nice and smooth)
- 3 tbsp cocoa powder
- 2-3 tbsp maple syrup, honey, agave or any liquid sweetener
- 1/4 cup + 1 tbsp full-fat coconut milk
- 1/2 tsp cinnamon
- pinch of sea salt
- dark chocolate chips or cacao nibs, optional for sprinkling
- Blend up the cream cheese frosting and place in the fridge while you make the chocolate pudding
- Place the rest of the ingredients into a blender and blend until completely smooth. Taste to see if you need more sweetener.
- Chill the pudding for at least 30 minutes before serving. Place into a glass in layers and then sprinkle with chocolate chips or cacao nibs right before serving.