Avocado Encore: Chocolate Avocado Pudding

I know that it’s Easter weekend and the typical thing to post about would be Easter-related. We’re not exactly holding the traditional Easter weekend this year. So, I thought I’d do a post on a recipe that I tried out last week.

Remember how I had said in my Mango Avocado Salsa post that my Quack had recommended that I eat more avocados? Not long after I did that post, I found an article in my Living Without magazine all on Avocados. If you are a subscriber to the magazine, you can get the full Avocados article when you log in here. If you’re not a subscriber, and are interested in the article, you can buy that particular issue (February/March 2013) here under Recent Living Without Back Issues.

The article includes the following recipes (for those of you with a subscription, you’ll be able to use the below links to log-in and access the recipes if you’re February/March 2013 issue isn’t handy):

Avocado Lemon Quick Bread
Avocado Dinner Rolls
Chocolate Avocado Muffins
Blueberry Avocado Pancakes
Simple Avocado Oatmeal Raisin Cookies
Avocado Chocolate Pudding

So far I’ve only tried the Avocado Chocolate Pudding, but I intend to try most, if not all, of these recipes.

Chocolate Avocado Pudding

I don’t have a food processor so I used my blender, so the pudding came out with some small avocado chunks in it. I think it’s time that I finally invest in a food processor. Speaking of food processors, local blogger Colorful Canary just did a post on a BPA-free Glass Bowl Food Processor that looks economical.

Because Living Without is a subscription based website, I didn’t want to reproduce the recipes here. I did notice that the Avocados article was written by another blogger, Colette Martin, of Learning to Eat Allergy Free. So I checked out her blog and she just happened to have the Chocolate Avocado Pudding recipe there. The only difference is on the blog the serving size is half of that in the Living Without article (Living Without version Serves 4) as well as the Living Without version also recommends to refrigerate for 2 hours before serving. So I’ll direct you over to Colette’s blog to check out her Chocolate Avocado Pudding recipe.

If you’ve tried this recipe, let me know what you think! I thought it was delicious! 🙂

Mango Avocado Salsa

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One of the foods that my Quack suggested that I incorporate into my diet was avocados. “Great”, I thought sarcastically, “I don’t particularly enjoy guacamole”.

So when I discovered this Mango Avocado Salsa recipe in Free For All Cooking (check out an overview of the cookbook in this post), I thought it was a great way to incorporate avocados because I hadn’t yet had a chance to do any searching for recipes using avocados, and I have loved mangoes ever since my first Mango Daiquiri at the Mexican resort that our good friends got married at, in back in 2011.

Mango Avocado Salsa

(from Free For All Cooking)

Serves 4

1 large mango, peeled and diced

1 large ripe Haas avocado, peeled and diced

1 cup black beans, rinsed

1/2 ear cooked corn, cut off of the cob

2 tablespoons fresh lime juice

1 small bunch fresh cilantro, chopped

Approximately 3/4 teaspoon Tabasco

1/2 teaspoon cumin

1/4 teaspoon coarse sea salt

  1. Combine all ingredients in a large bowl and gently toss together to combine. Taste to determine if you like more spice.
  2. Serve with corn tortilla chips, Golden Potato Latkes, Fish Tacos, or over grilled white fish like tilapia, orange roughy, or flounder.

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I didn’t have Tabasco on hand so I decided to throw on a dash of Tex-Mex spice and topped it with a dab of sour cream. It was delicious and a great option for anyone with an tomato allergy/intolerance who miss the ability to enjoy salsa (I’d caution to check any spice mixes that you might use to ensure that they are free of tomato).

What types of recipes do you like for incorporating avocados?