I swear, this is blog is not becoming Paleo Desserts with Cher. I just happened to have some super ripe avocados that I needed to use, which brought the following to mind.
About ten years ago, I worked for a major grocery store chain. (Considering my obsession with food, I’m sure this surprises exactly no one.) As the community relations staffer, one of my responsibilities was scheduling our store’s classroom with interesting cooking classes.
At that time, the raw food movement was newly popular, and I met a lovely raw vegan chef who occasionally taught in our classroom.
One day, I poked my head into a class Jenny was teaching, and she offered me a sample of a delicious chocolate pudding. It was delicious, of course, but I absolutely did not believe her when she told me it was made with avocados. I thought it was brilliant. The whole raw foods lifestyle seemed so complicated, however, and since I knew I wasn’t committed to it, I eventually forgot all about it.
Fast-forward ten or so years: While I was at IFBC (the food bloggers conference), one of the samples I tried at the big Saturday night wing ding was a simple dessert featuring bananas and cocoa powder. When I sampled it, I knew it was something my kids would love, but without any fat, it would just zip right through your body. One of the first things I learned about cooking is that fat equals flavor — and fullness. (Nothing starches my linen** more than the kids coming back after dinner, complaining that they are still hungry.) So I wanted to figure out how to adapt this dessert, when from the depths of my memory, that long-ago taste of chocolate avocado pudding emerged. Immediately, I knew I’d found my answer.
The problem? Only one of the four kids actually likes avocado. So I knew I’d have to be a little devious about it. I whipped up a batch and let the oldest boy sample it. He adored it. I then fed it to the kids, without mentioning the contents, since Youngest Girl is especially particular and would have refused to try it point-blank.
The verdict was unanimous: Everyone ate it, happily, without so much as a complaint. I actually texted my husband during dessert, despite the fact that he was less than ten feet away:
Me: DON’T SAY ANYTHING OUT LOUD, BUT OUR CHILD JUST ATE AVOCADO. HAPPILY.
(One of us may be more excited about this than the other.)
Now that I’ve perfected the recipe, will I tell the kids what’s in it? Eventually. Right now I’m just going to enjoy knowing that my kid is chowing down on a dessert I absolutely adore, sucking in healthy fats and tons of vitamins in the process. Score one for Mama.
Note that this is not super-duper sweet; I wanted the flavors to come through as cleanly as possible. If you prefer a sweeter taste, another two tablespoons of maple syrup will not hurt one bit. While the nutmeg is optional, I find the earthy, peppery flavor emphasizes the creaminess of the chocolate and avocado. The addition of berries and pumpkin seeds are just the icing on the … wait, maybe this is getting to be Paleo Desserts with Cher. Considering how delicious this is, I don’t think I will mind one bit.
**Yes, I just made that up. Y’all know what I mean.
- Two Reed avocados (or 5-6 Hass avocados)
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup maple syrup
- 1/4 teaspoon sea salt
- Ground nutmeg
- Roasted pumpkin seeds
- Combine all ingredients in food processor or high-speed blender. Process until thoroughly combined (in food processor, this takes 1-2 minutes. With high speed blender, this will be faster). Refrigerate until ready to serve.
- To serve: top with berries,and sprinkle on a few pumpkin seeds and ground nutmeg.