Back to School Idea 2
The chocolate chip cookies (with chickpeas) were a huge after school hit yesterday. I felt great when she gobbled down four knowing that I had cut back the sugar and added the chickpeas…a sweet treat loaded with protein!! The trick this time was chopping up the chickpeas in the food processor first. The last time I made them I had kept them whole and she just picked them out!
A friend and avid foody, Lisa posted on facebook yesterday that she had made this vegan chocolate pudding with avocado that I just had to try. My daughter is the perfect tester for this as she has disliked avocado since she was a baby…could I fool her. I played with the recipe, brought it home and then offered her some for dessert. She ate half a bowl raving and then went and got some strawberries to dip in the second half…..and did not notice the avocado. The pudding is so creamy and delicious and takes all of about 3 minutes to make, no cooking or chilling required!!! However I will have to continue making this recipe at the kitchen and bringing it home…because is she found out there was avocado…. game over!!!
Chocolate (Avocado) Pudding
2 ripe avocados, peeled and seed removed
1/2 cup agave syrup ( or honey) or to taste but start here
2 tsp vanilla, mint or desired extract
5 tbsp good quality cocoa powder (fair trade if possible)
other options 1 tsp of cinnamon or cardamom
Place avocado in the food processor and mix until smooth. Add the rest of your ingredients and mix until incorporated. Thin with water if desired.
Serve as a pudding or with sliced fruits as a fondue!