Almost 10 years ago, I found out that I had celiac disease. At the time, there were almost no easy dining options out there. Luckily, I love to cook and bake, so I started to perfect my own recipes. I avoid dairy, eggs, and soy for health reasons (oh, the joy of autoimmune disease!), so most of my recipes are also vegan.
I know what you are thinking: “What does she eat?!” It’s a misconception that limited diets are devoid of flavor or variety. If you’re forced into one, you realize it isn’t as limited as you thought, if you change your habits. It just takes time to adjust to your list of go-to meals and ingredients.
Now I look for recipes with very few ingredients. Firstly, because I have very little free time as I prepare my bakery/café to open (in the next month or so). Secondly, a recipe with few ingredients tends to have a crisp and clean flavor profile since there aren’t fillers to distract from the core idea. Finally, I like to share recipes with others, and I never want to intimidate someone who may not have much experience in the kitchen.
The avocados in this recipe create a perfect creamy texture without overpowering the chocolatey goodness. Even if you don’t love avocados as much as I do, you will still thoroughly enjoy this treat. I suffered through a lot of terrible gluten-free/vegan recipes, and I want to save others from that fate.
- 2 avocados, fully ripened
- 4 tbsp. cocoa powder, sifted
- 4 tbsp. maple syrup
- ¾ cup vanilla almond milk
Cut open the avocado, remove the pit (an easy way to do this is to tap the knife blade into the avocado and twist), and spoon avocado flesh into a blender. Add the cocoa, maple syrup and almond milk. Blend starting on low, then moving to high speed until ingredients are smooth. Add more milk or cocoa as needed (per your personal taste). Refrigerate the pudding for at least 1 hour and serve cold. Top with toasted almonds and whipped coconut milk, if you have it. Serves four.