It is difficult to satisfy that craving for chocolate for someone who is allergic to it. Likewise it can seem cruel to eat chocolate in front of a person, who cannot have it. But chocolate lovers need not feel sorry for themselves. Here is a recipe that does not use chocolate, but is hard for most people to tell. It does have a lot of fat, but fewer carbohydrates and less sodium than many box puddings. It also has more fiber and protein.
Begin by mashing up three to four avocados. If you are a stickler for precision, than weigh the mashed avocados until you have two cups or one pound. Add ½ cup of honey and a generous ½ cup of carob powder. Add three tablespoons of a soft buttery spread. This can be canola butter or almond butter or even mashed cottage cheese. Add a teaspoon of lemon juice or, if you don’t have any, a teaspoon of white vinegar. You may add more flavor with a couple pinches of salt and a ½ teaspoon of peppermint extract.
Beat the mixture for 4 minutes with a blender, and you will see a thick, chocolaty-brown pudding appear before your eyes. Serve with a little whipped cream or fresh strawberries. You may want to freeze a portion of the pudding to use as a topping for vanilla ice cream or put it in small containers for a luncheon dessert. Use it as a dipping sauce for a banana! No need to deprive yourself of chocolate ever again.
The prices of individual ingredients are higher than the instant puddings in the store. But you are consuming a vegetable that is full of protein, fiber and 4 grams of saturated fat per half cup serving. There are an additional 20 grams of non-saturated fat in that half-cup dish. So like any dessert, eat it in moderation and for those of you, who can’t have chocolate, savor this rich creamy taste once again.