A Healthier Chocolate Pudding

Yesterday I wanted pudding for breakfast. I had this intense chocolate craving, which happens to me from time + time. Most girls can relate, I'm sure. It's not really the sweetness I'm after, just the deep, bitterly dark chocolate flavor. (I want to write flavour here because it seems more fitting to dwell in those delicious letters a bit longer.) But I'm trying my best not to sub extra dairy or sugar in for all the bread I'm missing these days.

What to do? I have seen several pudding recipes on Pinterest recently -- but they either involve raw eggs or too much sugar. I've made Avocado Chocolate Pudding in the past. And I was pretty surprised with how great it tasted. I've also experimented with chickpeas, making a Chocolate + Peanut Butter Hu-Mousse . . . or dessert hummus.

What would be high in protein, sweetened relatively naturally, and still have good texture?

BLACK BEAN + AVOCADO CHOCOLATE PUDDING
vegetarian + vegan optional, gluten-free

What you'll need . . . 

• 1 ripe avocado
• 1 can black beans, drained and rinsed
• 2 to 3 tablespoons honey or maple syrup (or 1 to 2 tablespoons agave)
• 1 tablespoon cocoa powder
• 1/2 cup chocolate chips, melted on the stove
• 1/4 cup almond milk + (I used vanilla flavored because we had some)
• 1 teaspoon vanilla extract
• 1 tablespoon flax meal

Method . . .

1. In a food processor, blend together the avocado and rinsed black beans, adding the milk a tablespoon at a time. (1/4 cup = 4 tablespoons.)
2.  Prepare the rest of your ingredients, including melting the chocolate on the stove over low heat, mixing constantly to avoid burning.
3. With the motor still running, add in the rest of the ingredients. Blend until smooth.
4. Add more almond milk to adjust the texture to your liking. I actually prefer mine thicker, more like a mousse.
5. Eat immediately or chill before serving.

Yeah. Black beans. Remember my Red Velvet Black Bean Brownie recipe last month? They were a hit, so -- I thought -- why not?

NOTE: I think adding three tablespoons of honey was too much for me, so next time I'll be trying just two, which is why I suggested the range in the ingredients. Making recipes like these requires a bit of flexibility and catering to your specific likes/dislikes.

Go slow when you add things in. Avocados are like gold in this house, so you don't want to waste them. You can always add more, but you can't take away. With a little tweaking, you'll get it jjjjjjjjjjjjust right.

I promise!


Some of you have been asking about how I edit my photos, specifically of Ada. I wrote up a very basic tutorial on Writing Chapter Three, if you wanted to check it out.

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Our Recipes: Ice Cream, Shakes, and Puddings

ICE CREAM, SHAKES, AND PUDDINGS:

• On-Demand Strawberry Frozen Yogurt
• HU-Mousse: Dessert Hummus*
• Vegan Shamrock Shakes*
• Nutella Ice Cream
• Frozen Banana Bites*
• Vegan Banana Ice Cream*
• Frozen Greek Yogurt
• Cookies 'n Cream Banana Ice Cream*
• Avocado Chocolate Pudding*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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READER SPOTLIGHT: Eating, Gardening and Living in Bulgaria

My name is Casey Angelova and I am an American living in Bulgaria. I have a blog called Eating, Gardening and Living in Bulgaria, which I write about my adventures learning to cook, grow and live in abroad. Today I would like to share with you all two vegan recipes from my blog.


The first is a beet and cashew croquette with tahini sauce. 10 years ago, I made a beet salad, which was my first beet experience and I wasn't too crazy about it. However, I've since warmed up to them. While not really a croquette, this dish was inspired by a restaurant in Sofia, Bulgaria. I tried, rather successfully to re-create the recipe.

You can find all the details and instructions here.


The second recipe I'd like to share is a dessert. Though it was a challenge to use dates, ginger, and couscous in a recipe, I came put with a tasty vegan pudding.

You can find the recipe here.


Casey's blog is all about the the trial and error process of learning how to cook, grow and live in Bulgaria. If you'd like to check out more, just visit http://www.caseyangelova.com/. If you'd like to be considered for a Reader Spotlight, just check out our info post with all the gooey details.

PS: Image credit for the map of Bulgaria is here.

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Avocado Chocolate Pudding

Have you ever had an accident in the kitchen that's actually turned out far better than your original plan? I wonder sometimes if that's how many baked goods and other eats were created. I now have a story of my very own to share. I set out to make a green smoothie the other morning . . . and I wanted to use avocado. Again, it was one of my treats this week in our effort to slash our grocery bills. But I've had too many green smoothies lately, and I wanted this one to be chocolate-y.

I put the meat of a whole (perfectly ripe) avocado in the blender. Added a few handfuls of spinach. A couple heaping tablespoons of cocoa powder. Some almond milk. And then I hit blend. But, what I pour into my cup wasn't exactly smoothie consistency. It was thicker. It tasted amazing, though. And since I was pressed for time, I ate it as is. Partway through my noshing, I realized (probably because I was using a spoon) it was exactly like chocolate pudding.


What you'll need . . .(for 2 large servings)

• 1 ripe avocado
• 2 tablespoons dark cocoa powder
• 1-1/2 cups almond milk (or other substitute -- I think coconut milk would be great!)
• 2 handfuls spinach (I used baby spinach)
• 1 to 2 teaspoons agave nectar or honey
• 2 tablespoons flax meal (optional -- put in for nutritional value, not taste)

Method . . .

1. Put all ingredients in a blender
2. Blend
3. Adjust (add more) milk and sweetener as necessary to reach desired consistency/flavor.

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Mint Chocolate "Cupcakes"

More like cup-pies! These vegan treats require no bake time -- just a few flicks of the whisk, then a pour, some cooling action, and you're done. OK, there's a bit more involved, but -- come on! Very easy. I picked up some mint extract at the store a few weeks ago and had been trying to figure out the best way to use it. So, I thought back to my childhood days . . . when one of my favorite desserts was worms 'n dirt . . . this recipe just poured out of me.

At heart, this "cupcake" is really just worms 'n dirt all grown up -- and vegan-style! It's somewhat similar to our favorite chocolate-coconut pie, but in a bite-sized portion.

Also, before the recipe -- I wanted to say thanks to all of you who have posted such wonderful comments. I've been trying to reply to all of them, but work and life (yeah, life) gets in the way. I'm loving that you're all loving the recipes and photos and running tips. As well, those of you who are trying vegan for the first time, being inspired to start exercising . . . etc., etc., etc. I LOVE IT! You all make my day brighter. So, thank you!

MINT CHOCOLATE "CUPCAKES"

What you'll need . . . for the crust:

• 1-1/2 cups coarsely crushed Newman O's (vegan Oreo's -- R.I.P., Paul Newman) WITH the cream filling left IN
• 3 tablespoons vegan butter substitute (like Earth Balance)

. . . for the pudding:

• 2 cups soy milk
• 3 tablespoons cocoa
• 5 tablespoons cornstarch
• 1/2 cup natural sugar (like Sugar in the Raw)
• 1 teaspoon mint extract

Method . . .

1. Line a cupcake pan with aluminum or paper or reusable liners.
2. Heat butter substitute for the crust in a small saucepan on medium heat.
3. Turn off heat when melted and add coarsely crushed Newman O's. Mix until all parts are thinly coated.
4. Transfer mixture to a food processor and pulse fine (see photo above for texture). You may need to add more butter -- but I didn't have to. Just make sure the crusty stuff sticks together when pressed.
5. Spoon out equal portions of crust mixture into each cupcake liner. Press around the sides and the bottom to create a thin crust cup. Crust, crust, crust. Sorry.
6. Now for the pudding: Put ALL pudding ingredients in a medium-sized saucepan and whisk together until fully incorporated.
7. Put the pan on medium-high heat and continue to mix-whisk rapidly (to avoid cornstarch lumps) until the pudding becomes very thick. This took much longer than I thought it would. More than five minutes. You'll know when you're "done" because it will reach that pudding-like consistency.
8. Then, after the pudding has cooled slightly, spoon into the crusts and spread so it settles evenly on top.
9. Put cupcake pan in the fridge and cool for at least one hour.
10. Top with mint sprigs (if you're fancy, like me), and enjoy!

You'll most likely need to use a fork to eat these. Unless you want to get all those crumbs on the floor. Not that I have experience with that. No. Not me. (Fine! I got these ALL over myself at one point. Keep a vacuum cleaner handy.)

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Our Favorite Chocolate-Coconut Pie

This messy pie recipe comes from our Valentine's Day feast last year. The pie is vegan EXCEPT for the Cool Whip topping I so lazily slapped on at the last minute. Flickr user Vegan Butterfly shared with me a great vegan topping that would have paired marvelously with the coconut milk base of the chocolate filling: Vegan Coconut Cream. Anyway, I've decided to bring this recipe out of the METHOD archives because I want to make it again this weekend.

It's one of my favorite desserts . . . EVER. I know I say that all the time, but this is an enduring favorite that started with Jello pudding and Oreos back when I was little. This version is kicked up a notch with a more refined taste suitable for adults.



The crust is AMAZING -- crushed (well, food processor-destroyed -- as well as wheat free, dairy free) Newman-O's mixed with Earth Balance (butter substitute) pressed into a pie pan. And the filling . . . well, let's just say it's the best vegan chocolate pudding I've ever come across, courtesy of 101cookbooks.




VEGAN COOKIE CRUST

What you'll need . . .

• 2 cups Newman-O's wheat free, dairy free cookies (take out the filling)
• 2 - 3 tablespoons Earth Balance (or other butter substitute), melted

Method . . .

1. Pulverize Newman-O's in food processor.
2. Mix together cookie and butter sub. in small bowl until well combined.
3. Pour into pie pan, press until even across sides and on bottom.
4. Put in refrigerator to cool until pudding mixture is ready.

VEGAN CHOCOLATE-COCONUT PUDDING (FILLING)
(Straight from 101cookbooks.com)

What you'll need . . .

• 1 14-ounce can of coconut milk (lite is fine), divided
• 3 tablespoons sugar
• scant 1/4 teaspoon salt
• 1/4 cup arrowroot powder, sifted
• 3 tablespoons alkalized dutch-cocoa powder, sifted (this part is important -- use ALKALIZED)
• 1 3.5-ounce bar chocolate (use chips or chop into smaller pieces)
• 1 teaspoons vanilla extract

Method . . .

1. Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
2. While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, and cocoa powder. It should look like a chocolate frosting (see above).
3. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
4. Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth.

PUTTING IT ALL TOGETHER . . .

1. You needn't wait for the pudding to cool before pouring into the cookie shell.
2. Once it's in there, cover with plastic wrap -- place it directly onto the surface of the pudding (to prevent a weird skin from forming).
3. Chill for a few hours (we waited 3) and then enjoy as is . . . or top with toasted coconut shavings . . . or vegan coconut cream . . . or whatever else you'd like.

Now that you're sufficiently soaked in chocolate-coconut goodness . . . If you'd like to check out a couple recipes that are a complete 180 degrees from this one, visit this morning's Avocado Green Smoothie video post and our first-ever READER SPOTLIGHT: Karina's Goat Cheese Bruschetta.

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Puddin' on the Ritz: Purple Sticky Rice Tart

This weekend's kitchen adventures were plentiful and quite varied. Take this vegan purple sticky rice tart, for example. In honor of National Pie Day (Saturday), I thought I'd make something with a crust . . . but I didn't quite feel like making a full-fledged pie. And I also knew I wanted to explore the Private Collection some more. (If you haven't already, check out last week's Richard Simmons-related post: Pie in the Sky: Vegan Coconut-Carob Pie.)

Richard doesn't say much about his recipe for Snow White Coconut Rice Pudding. There isn't some hilarious story about its origin . . . nor some wildly embellished description of its flavor.

This pudding is so pure, so white. About halfway through the classic movie, there's a scene where Snow White is making lunch for the Seven Dwarfs. Look carefully-you'll see the pudding on the table. (pg. 132)

But his version -- a Snow White pudding -- looked too, well, vanilla for my tastes. And pudding alone doesn't totally satisfy me . . . so I decided to add a tart crust made with a very special ingredient, something I've never baked or cooked with before: lavender! I think you'll agree, this tart topped with frozen raspberries does Richard's recipe justice . . . while also kicking it up a notch -- 2010-style.





What you'll need . . . (for the crust)

• 1/3 cup raw cashews (or walnuts, pecans, or any other soft nut)
• 1/2 cup rolled oats
• 1/4 cup date sugar (or brown sugar)
• 1/4 cup coconut oil (or margarine)
• 1/8 teaspoon Salt (pinch)
• 1/2 teaspoon lavender
• 1 teaspoon vanilla

Method . . .

1. Preheat the oven to 325 degrees F.
2. In a saucepan, melt the coconut oil (or margarine). If you're using coconut oil, you don't need a ton of heat before it melts. So go relatively low.
3. Add the vanilla and date sugar (or brown sugar); mix well.
4. Simmer over a medium-low heat and allow to simmer for 2 -3 minutes. (I had to mix continually.)
5. In a food processor, combine the cashews and half of the oats, until well ground. Add the remaining oats, lavender, and salt; pulsing to combine.
6. Empty the dry mixture into a medium sized bowl and pour the hot syrup over it.
7. Once the crust mixture is well combined, transfer to an 8 inch tart pan.
8. Spread out and evenly press the mixture along the bottom and up the sides of the pan. (I found it was helpful to press with a piece of plastic wrap so it didn't stick to my hands.)
9. Bake for 5 minutes. Then put in the refrigerator to set, about 20 minutes or just while you prepare the filling.

What you'll need . . . (for the rice pudding filling)

• 2 cups water
• 1 cup uncooked purple rice (or black rice or regular rice, if you can't find any)
• 1/3 cup maple syrup
• 1 (14-ounce) can regular coconut milk
• 1/3 cup unsweetened coconut flakes

Method . . .

1. Pour water into medium saucepan and bring to a boil.
2. Add the rice and cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
3. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed (about 15 to 20 minutes).
4. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
5. When chilled (but not SUPER chilled or it'll be hard to pour), gently pour into your pie crust. Top with frozen raspberries (or mango, I just didn't have any) and sesame seeds.

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