Cooking at Home: Chocolate Avocado Pudding


A big huge accomplishment for me is that we have not gone out for dinner (or ordered pizza) more than twice in about a month. Sound like it shouldn’t be a big deal? Well, in Houston it was SO easy to order take out and pick it up on the way home from work, but we don’t really have that option where we live now. At this point, cooking at home is healthier, it saves us money and it has been an easy way to satisfy some of our Tex-Mex cravings that haven’t left us since we moved. I also feel like, since I work from home now, that I do have some more time in my day to prepare healthy, home-cooked meals for our family. Both Clint and I grew up eating family dinners so we want to continue that tradition with Jackson and now that he is big enough to sit at the table with us and is on a more “grown up” schedule, we’re really putting in the effort to make at-home-meals a big deal.

I’ve always wanted to be a better cook, so this is a little bit of a project for me and I thought I’d bring it to the blog to share with you all. On a weekly basis, I’ll be sharing a recipe that I’ve made recently and I’ll do my best to be honest with you as to how it turned out, what we liked, changed or didn’t like. Hopefully you’ll find something you like and will try it, as well!

What I made:
I’m starting off with Chocolate Avocado Pudding from the website Juiceboks, which is written by natural foods chef and co-owner of Define Body & Mind in Houston, Erin Stewart. I love Erin’s recipes and I got to try one similar to this at one of her Define Foods classes in Houston, so I was excited to make it at home.

We liked: This could not be an easier dessert to make! If you didn’t already know there was avocado in it, you would’t guess it because the flavor is so good. It also kept very well for the few days we had it (before it was all eaten!) and got better as it got more chilled.

We didn’t like: Nothing to dislike on this one, it was easy and really good.

Would I make it again? Yes, but I added all of the avocados at once and I would probably do it in batches the next time to make the final product a bit smoother. Also, Erin’s recipe says to divide into small cups and refrigerate and I would do that instead of putting all of the pudding in one large container, like I did this time. We topped our with maple glazed walnuts (walnuts and a couple of tablespoons of maple syrup stirred together then baked in the oven for 10-12 min) and blueberries.

The recipe (also here):
1/2 cup nut butter (pecan, cashew work well)
1 cup agave nectar
1 cup water
1/4 cup cocoa powder
1 tsp sea salt
2 Tbsp coconut oil, warmed to liquify
2 medium avocados
Blend the nut butter, agave, water, cocoa and salt in high-speed blender or vitamix until smooth. With the blender running, slowly add the coconut oil. Add the avocados and blend until smooth. Divide into small cups or bowls and allow to set in the refrigerator until ready to serve. Top with fresh berries and/or cacao nibs.
This can be made up to two days in advance. 

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