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Monday, June 27, 2011

Recipe: Avocado Chocolate Pudding

Okay, I know, I know.... this sounds disgusting. Why would I make this? After a year on the Belly Fat Cure, I'd like to try something different. I have lost the taste for sugar and don't need everything to be sweet. There are several sugar free pudding on the market, but every last one of them has artificial sweeteners in them (even those made with sugar alcohols also have artificial sweeteners). I tried making my kids low-sugar pudding by using once Unsweetened Almond Milk once, but it never set up right.

The Husband kept talking about a Vegan Pudding made with Avocado that he has at work and finally brought one home for me to have a long time ago. It was fine, but I didn't give it much thought. It was made with Agave and it just occurred to me that this could fit right into a BFC, Fast Track and Paleo diet with a few modifications. So here goes my version of Avocado Chocolate Pudding that is also low in sugar!

Avocado Chocolate Pudding:
  • 1 Ripe Avocado
  • 1 1/2 tbsp Cocoa Powder
  • 1 or 2 packet of stevia sweetener - I use Sun Crystals
  • Cinnamon - a couple of shakes
  • Water - just a little to make it smooth
  • Vanilla Extract - just a little
I added this all to my little Cuisinart and blended it until it was smooth as pudding.  Texture is everything with this! I added a tiny bit of water to help with blending. The consistency and color should be exactly like pudding. Let it cool in the refrigerator before eating (this is really important for the taste, let it cool all the way through). This isn't perfect and could use a little something, not sure what. Maybe a little more sweetener? Or a better quality Cocoa? (I have purchased raw cacao and will try it with that next time) I will say, I licked the mixing bowl clean, cheated and put more in my cup than I did in the Hubby's, and licked my bowl clean.... so it was actually pretty good from my point of view.

I'd love to hear your thoughts on this! Remember to blend until the texture is exactly like pudding and cool it afterwards.


  1. My thoughts: I love avocado, I love chocolate. So why WOULDN'T they be delicious together?

  2. I'll give it a try Amber. Looks pretty good in the photos! I'll comment back when I make it. Thanks for the recipe.

  3. I have made this, Amber, and I think it's really good. The recipe I have is a bit different, but the main additions are 1 T peanut butter, 1/2 T coconut oil, and 1/2 tsp *chili powder*. My recipe calls for only 1/2 avocado, so the peanut butter and oil are in place of that half. Yum yum!

  4. I'm so excited that at least a few readers were into this! I really thought everyone would say "eww". It may need some tweaking, this is my own recipe and I'm not great at this sort of thing. The pepper sounds like a great addition, but I am allergic to peanuts so I couldn't do that.

  5. Saw this recipe for a chocolate hummus mousse spread in O Magazine.

    Thought it could be modified BFC style by omitting the honey and sugar and added sweetener of choice.

    Haven't tried it yet, but it sounds intriguing.



  6. I'm your first "ewwww", but that's because I don't eat avocados! I'm sure it tastes wonderful. I have a question...so we are allowed Heavy Whipping Cream on the BFC, we are allowed eggs, and we can use Stevia, why wouldn't we be able to figure out how to make up our own ice cream? Even part almond milk? I looked yesterday at the store and I did not see any ice creams that had sugar within reason. Even the expensive organic or coconut? I think homemade ice cream had eggs in it? I haven't made it in years. Anyone know?

  7. I actually saw this recipe last year some time. I have never tried it - but it sounds yummo. :-)

  8. Rosalie - Id love a link to this, as I couldnt find a low sugar version and had to make this up. Not sure if my version is sweet enough. Everything I saw had agave or honey.

    Kay - There is an ice cream recipe in the book pg 297. I have not made it, as I can't stomach the maltitol and have found ice cream alternatives at Whole Foods.

  9. I wonder if the pudding would make a good ice cream if you put it in an ice-cream maker and froze it instead of just chilling it?

    I made ice cream last summer modifying Jorge's recipe, using xylitol instead of maltitol. Probably could have used Stevia too. Turned out pretty good.


  10. Hi Amber
    Well I think you're a genius!!!! I made this tonight and it's good...the consistancey is exactly like pudding. Just be carefull not to add too much vanilla. Thanks for the recipe

  11. Hi,
    Has anyone heard of "Wheylow" an all natural sweetner? I ordered some of their "wheylow" for ice cream and it was really good. I think it is BFC ok. Just wondering if you have heard of it

    Thanks...and love your blog!!!

  12. I plan to make this as I have always been a pudding maker at my house and now on the BFC diet. I have always found at the end of any pudding, to add a little butter or margerine to give it the umph. Always, as the last ingredient though, I can't wait to try this. Thanks!

    1. Thanks for the tip on the butter! I'll have to give that a try this week.

  13. In the book it says that sugar free maple syrup is 0/0 on S/C. Could you use that to sweeten the avocado desert?