I started out trying to create a new pie recipe for the holidays but found myself eating the filling with a spoon so this chocolate pumpkin avocado pudding was born. Who needs crust anyway?
Chocolate avocado pudding is one on my favorite (and easy) desserts to make but I don’t make it as often as I like because despite being full of healthy fats it is pretty calorie dense. The addition of pumpkin in my version not only adds flavor and nutrients but 1 cup of pumpkin puree only adds an additional 30 calories vs. 234 calories in one cup of avocado.
Avocado = Good Calories
Although I do not recommend counting calories it is important to note that not all calories are created equal. I used to be a fan of sugar free pudding cups from the store thinking it was diet food and I know I am not the only one. Those days are long over and now I would recommend homemade avocado pudding over store bought processed pudding any day. The store bought may be low calorie and fat but I would argue that modified corn starch, hydrogenated vegetable oil, artificial sweeteners, and artificial colors are in no way real food. Sadly those are the types of processed ingredients you will likely find in those pudding cups.
I am happy to tell you that when dessert is made up of healthy fats, natural sweetener, antioxidants, vitamins and minerals (and not preservatives made in a lab) your body, your brain, and your taste buds will thank you. The fat will keep you full and prevent blood sugar spikes or crashes all while satisfying your sweet tooth. The wholesome ingredients you will find in my pudding are the real “diet” food.
Tip|| If you are diabetic or sensitive to any form of sugar you can substitute the dates for pure Stevia to taste. This pudding would also make an amazing frosting for a cake or cookies.
A quick and easy 10 minute, no baking pudding loaded with nutrients.
- 1/4 cup coconut or almond milk
- 5 large soft dates, pitted ( or 5 tablespoons honey or maple syrup)
- 2 large ripe avocado, peeled and pitted
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup raw cacao powder (or unsweetened cocoa powder)
- 1 teaspoon pumpkin pie spice
- Add all of the ingredients to a blender and blend until smooth.
- If you blender is having a hard time, turn off occasionally and mix with a spoon or add more milk 1 tablespoon at a time to get the mixture blending.
- Store in an airtight container in the fridge for up to 5 days.
*choose organic ingredients when possible.