When I was in Maui last January cooking for Hana Maui Yoga Institute‘s first retreat, it was avocado season. The avocados I picked off the ground there were bigger than any I had ever seen… the size of softballs, or a baby’s head…
I literally couldn’t prepare them fast enough. It was a health cook’s wet dream to have so much abundance to work with! I got creative with them, and made this dessert. It was a huge hit, and I began to make it nightly for the guests. I even served it in the morning with crepes for my birthday dinner!
I use maple syrup instead of sugar for it’s consistency and low glycemic index rating, but agave will work as well. I recommend using raw cacao powder, but you can also use good cocoa powder. I honestly didn’t measure when I made it, I would just add a bit of sugar and cacao, blend, taste, and add more if I thought it needed it.
The trick for this pudding truly is to let it sit overnight. It will taste like avocados when you first mix it, but after sitting the avocado absorbs the chocolate and it truly loses its vegetable taste and only tastes like pure decadence.
- 4 ripe small to medium avocados (or 1 1/2 wild Hana avocados!)
- 1/3 cup maple syrup
- 1/3 cup raw cacao powder
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- pinch of salt
- Combine: In a blender or food processor combine all ingredients.
- Taste: If mousse is too thick to blend, add a bit more almond milk. If it is too sweet add a pinch more salt. If it doesn’t taste chocolatey enough add more cacao (remember the chocolate flavor will increase as it sits)
- Let sit: Preferably overnight but at least four hours in the refrigerator.
- Eat: Enjoy solo, as icing on a cake, with crepes in the morning, or any way you like!