As with most things in life, also with food items, there’s no use in drawing up strict black and white oppositions of likes and dislikes (except when garden cress is concerned – I really do not like garden cress!!). Avocados may well fit into a grey zone for many people, and my sister is most likely one of them. For many years, she’s been a self-proclaimed avocado detester, but I think that given the right circumstances, she might actually start developing a certain fondness for this rich and fatty fruit.
Such a grey zone, meaning a context in which you do not actually taste the avocado itself, but nonetheless luxuriate in its lusciousness, would most likely be found within the realm of TREATS! And such a treat, dear all, is avocado-chocolate pudding. My children are not fond – yet! – of eating plain avocado, but mix it into a smooth and silken pudding, together with some cacao, plant-based milk and syrup, and there’s the ideal incentive for having them nicely eat their dinner.
So, dear sister, upon your own request, here’s the recipe for avocado-chocolate pudding. Give at a try, and let this treat open the door an inch for some avocado-loving, even if it’s just within this grey zone.
[This is not a recipe I can get any credit for. It is one of those recipes that has circulated all over the internet for years, but no one has any clue who first came up with it.]
For 2 servings.
- 1 ripe avocado
- 1/4 cup agave or maple syrup
- 1/4 cup plant-based milk
- 1/4 cup cacao
Add all ingredients to you food processor, and blend until smooth.