raw chocolate pudding

By Sarah Best

* 1 large avocado (1.5 medium or 2 baby)
* 2 tablespoons agave nectar
* 2 tablespoons cacao powder
* 1 tablespoon lecithin powder
* 1 teaspoon vanilla powder
* 1/2 teaspoon salt
* a little water

Directions
1. Peel and stone the avocado, chop up, and place in blender jug along with the agave nectar and a couple of tablespoons of water. Blend until you have a smooth, creamy consistency with no lumps, adding a little more water if necessary to achieve this.

2. Add the cacao powder, lecithin powder, vanilla powder and salt and blend again until fully mixed.

3. Taste and add a little more cacao powder if you desire a more chocolatey taste, or more agave nectar for added sweetness.


The lecithin is not necessary but it makes this even creamier and is also great for helping the liver process fats, which this recipe is rich in. Vanilla enhances almost any sweet recipe, and definitely any chocolate-based one. Same is true of salt - but a pinch is all you need!

If you're new to the world of gourmet raw cuisine you may be surprised to see avocado as the base for a dessert. If so, you need to try this! Avocado works amazingly in any recipe that needs a soft, creamy consistency and also makes a great base for fruit smoothies.

The trick to using avocado in this way is to add just enough flavour (in this case the chocolate) so it cancels out the taste of the avocado. Get this right and you can serve this chocolate pudding as an elegant dessert at dinner parties and your guests will never be any the wiser. This is also the kind of thing you can whip up in two minutes any time you need a special treat!