Recipe: Chococado Pudding with a Twist

"Maybe someone who eats dirt for a living would like these."

Ryan didn't enjoy the black bean and avocado brownies I made over the weekend; apparently, to him, they tasted like dirt -- and he does not, in fact, eat dirt for a living. So after that less-than stellar review, which I shared on Twitter, a girl I know said she was curious about the recipe. When I shared it with her -- misery loves company, after all -- she said, "Oh, kind of reminds me of this pudding, which is in fact the best pudding ever."

And, after trying it tonight, I would have to agree.


Ohsheglows.com, a vegan recipe blog, posted this recipe with some revisions from the original; I myself have made some revisions.

As if avocado chocolate pudding isn't weird enough: I M. Night Shyamalan'd it and gave it a twist.

Just a pinch of cayenne.

I know, chocolate and cayenne isn't *that* unusual; it's a pairing in many Mexican dishes, from what I understand. But it was enough of a twist for this recipe that Ryan called it the "trifecta of weird: first, you taste the chocolate; then you taste the avocado; and then you get the burn."

Incidentally, I thought it tasted more like banana than avocado, and I liked the burn.

1/4 cup      almond butter
1/4 cup      dark agave nectar
1/4 cup      water (if you want it to be a bit thicker, leave out the water)
1/8 cup      cocoa powder
1                avocado, medium
1 tbsp        coconut oil
1 tsp          vanilla
2 pinches  cinnamon (optional; I added it with the cayenne)
1 pinch     cayenne (optional)
1 pinch     salt

Blend together and serve.

It really was that easy, and it really was the best pudding I've ever had. My Fitness Pal pegs the calorie count around 250 per serving, so while it might be a healthier option than your average pudding (and allergy- and vegan-friendly too), I wouldn't call it healthy.

I would, however, double the recipe next time. Time to adopt Ryan's motto: "Jenny doesn't share!"