Vegan Chocolate Pudding

I have mentioned on this blog many times before that I like the idea of being vegan better than the practicality of it. Due to some major digestive issues I've been trying to sort out, I've recently toyed with the idea of doing a 21-day detox that includes a 3 day juice cleanse followed by a completely plant-based, gluten-free diet for the remainder of the time. I haven't mustered the courage to put this plan into action as of yet, but I have tried some of the recipes in the detox, which come from the book The Detox Prescription by Dr. Woodson Merrell.

One of the recipes I recently tried that was absolutely delicious was a vegan chocolate pudding (Merrell calls it a mousse in the book but it has more the texture of a pudding than a mousse).

One thing I have to point out here is that technically the original recipe isn't vegan since it includes honey, but if you want to follow the letter of vegan law, I suppose you could use agave nectar or maple syrup instead.

The main reason this is classified as vegan in the book though is because the recipe calls for using coconut milk and avocado to create its creamy texture instead of milk and eggs. As someone who can spot a substitute a mile away and is very finicky about texture, I am here to say that this recipe is perfectly creamy and satisfies your chocolate craving.The best part about this pudding is that it's actually easier to make than a traditional mousse or pudding because it involves absolutely no cooking. Just throw the ingredients in the food processor, refrigerate for a few hours and you're done. I have to say though, I'm going to assume the reason my version turned out more like a pudding than a mousse is because I just threw all the ingredients in at the same time, rather than just starting with the avocado and gradually adding ingredients. So if you prefer a mousse-like consistency, be more patient. If you don't care, just throw everything in at once.

What's also great about this recipe is once you have the base down, you could get creative with it, using almond extract instead of vanilla and sprinkling some slivered almonds on top, or making a spicy Mexican version with cinnamon and chile pepper.


Moo-less Avocado-Chocolate Mousse (or pudding in my case)

2 ripe large avocados, pitted and scooped
1/3 cup honey
1/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 teaspoons orange zest, divided
2/3 - 1 cup coconut milk

Optional toppings:
1/2 cup sliced strawberries, raspberries, or blueberries
1/2 cup unsweetened toasted coconut flakes or chopped nuts

In a food processor, blend the avocado for about 30 seconds, or until smooth.

Add the honey, cocoa powder, vanilla extract, and 1 teaspoon of the orange zest (reserve the remainder of the zest) and process until mixed through.

Add 2/3 cup coconut milk and process until smooth. If the mousse is too thick, add the remainder of the coconut milk to desired consistency.

Spoon into three small ramekins, top each serving with 1 teaspoon of orange zest, and chill for 2 hours. Serve alone or with optional toppings.

Treat Tuesday

 
I've never done this meme before, but Niki over at Daydream Reader started it and since I have a good treat this week, I thought I'd participate.

On Friday my husband returned from a business trip to Mexico and brought me some goodies. They are, in fact, the perfect reading companions:

 

 

Ha! I'm just kidding. I don't read books and drink tequila at the same time. I want to actually REMEMBER what I'm reading. LOL!

This is more like it:

But I did eat almost that entire chocolate bar on the left there. OMG it is sooooo good! The pink pepper isn't overpowering but gives it just enough kick to cut some of the bitterness of the dark chocolate.  I'm thinking I will have to try to order some more of these chocolate bars if I can find them online. If not, my husband is just going to have to go back to Mexico.

The book I'm currently reading is Rose Under Fire by Elizabeth Wein and it is so amazing! I was worried I wouldn't like it because I read Code Name Verity and felt emotionally closed off from the story (I think all that military jargon prevented me from fully investing in the characters). But Rose? Oh I love Rose. Her poetry is breathtaking and this story has me fully invested. In fact, I want to stop typing this and go read some more right now...

Why you should always have baking chocolate on hand

I'm a terrible baker. I hate measuring stuff, and I usually make a huge mess in the kitchen.

But Nigella Lawson's Gooey Chocolate Puddings are so easy to make that even someone with minimal baking skills could make them come out perfectly - the key is to serve them piping hot when they're still warm and gooey out of the oven. So when your sweet tooth comes calling, this is one of those dishes that will help satisfy it in less than a half hour.

Melt 4.5 oz bittersweet chocolate along with 1 stick of butter on top of a pot of simmering water


In a separate bowl, mix 3 eggs, 3/4 C sugar, and 1/4 C flour until well blended.


Gradually whisk in melted chocolate mixture.


Don't forget to shamelessly lick chocolate clean from all utensils before putting them in the sink.


Grease 4 (1-cup) ramekins with butter and dust with flour. Place puddings in a 400 degree oven and bake 10-12 minutes. Do not bake until you are ready to serve as they should be served piping hot and gooey from the oven. The edges should be set like a brownie and the middle should be liquid like pudding:


Heaven!!!!