I really wanted something sweet yesterday after dinner, and instead of just eating some chocolate I decided to make a quick, healthy pudding. Eating pudding is probably a memory many people have from their childhood, and occasionally I would also find some in my lunch, and for some reason would use my finger instead of a spoon to eat it. My friends thought I was very odd, and I probably was.
A friend recently reminded me how she remembers me: wearing purple overalls and eating pudding with my finger. I don’t eat pudding with my fingers anymore, (unless you count trying some while making it) and have definitely not worn overalls since I was a child, and I don’t even own an article of clothing that is purple!!
My favourite flavour was butterscotch, or as my family called it “scutterbotch”. I don’t recall the whole reason for this, something to do with my mother speaking backwards or something but ever since she first started saying it to my sisters and I it has stuck and if I ever have to say butterscotch aloud to other people I have to catch myself and remind my brain to say it correctly or have people quizzically look at me as if I were crazy.
I don’t recall having pudding past elementary school, and the other types of puddings eaten at home would be Denver Chocolate Pudding or Christmas Pudding which are very different from the gloopy and creamy pudding I had as a child.
This is a nice treat to have, and one that you won’t feel guilty eating. Unlike the prepackaged packs you would get at the grocery store filled with sugars this pudding relies mainly on natural sugars, plus you get a helping of fruits and good fats. What excuse can you make for eating this? None!!
This recipe is great for making ahead of time so it is ready when you have guests over, and although I recommend waiting at least 2 hours before serving it can be eaten right away.
Check out another great vegan dessert: Mini Pear Cakes
- 2 Ripe avocados
- 1 Banana
- ¼ Cup non-dairy milk
- 2 Tbsp cocoa powder
- ⅓ Cup melted chocolate (make sure it is vegan if you want pudding to be completely vegan or add in another 2 Tbsp cocoa powder instead of melted chocolate)
- 2 Tsp agave syrup (optional, use only if you prefer sweeter pudding)
- Add everything but melted chocolate to a blender/food processor and blitz until smooth.
- Pour into a bowl and fold in melted chocolate. I also added some chocolate chunks but this is optional.
- Scoop into smaller serving dishes or keep in bowl. Chill at least 15 minutes, the longer it chills the firmer it will become.
- Will keep in refrigerator for 3-4 days.