Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
Chocolate pudding was always one of my favorite cold desserts right after rice pudding. Since dairy is a high inflammatory food, I try to avoid it at all cost. I get the worst breakouts from sugar and dairy. That's why we are replacing the whole milk with avocados! When you pick your avocados, make sure that they are just ripe enough but not super soft, stringy or with brown spots. The perfect ripeness would be if it is soft but does not have any scent to it yet. If you can smell the avocado you will also be able to taste it. This pudding is super creamy and all full of healthy fats and with the added protein this makes for a perfect snack.
Avocado Chocolate Pudding
Recipe makes 4 servings
Time: 5 minutes
1 scoop TRU Chocolate Protein
1/2 cup Plant Milk, unsweetened
1/2 cup Water or Espresso*
2 Avocados **
4 tbsp Cocoa Powder, unsweetened
4 tbsp Maple Syrup ***
1 tsp Vanilla Extract
1) Mix TRU Protein with plant milk and water/espresso and let sit for at least an hour. This step will allow for the protein particles to soak up liquid and avoid the pudding to become grainy.
2) Add all ingredients in a high speed blender including the protein plant milk mix. Blend until smooth, scraping down the sides of the blender half way through.
3) Serve as is or top with coconut whipped cream.
* Espresso will give it a deeper chocolate flavor
** Make sure the Avocados are just ripe enough but not over ripe. I like to do a smell test, if you can smell them they are too ripe.
*** You can use Sugar-free Syrup instead if you would like to cut own on carbs and sugar content.
1 serving :
11.9 g protein
22.1 g carbs (9.3 g of sugar)
8 g fat