Chocolate Avocado Pudding, an Anti-Inflammatory Recipe
Chocolate is a favorite go-to for a feel-good pick-me-up, but high-sugar chocolatey desserts aren’t always great for your health. Enter this chocolate avocado pudding—a healthful and delicious snack that your body will thank you for grabbing.
Both dark chocolate and avocados are excellent sources of magnesium. Magnesium is an essential nutrient that is involved in over 300 processes in the body, including supporting a strong immune system. In addition, participants in a University College of London study who ate dark chocolate had lower odds of reporting depressive symptoms than those who did not eat chocolate.
The avocados at the base of this pudding are also high in healthy fat, potassium, B vitamins, and vitamin K, while dark chocolate is packed with beneficial antioxidants. Each of these is important as part of an anti-inflammatory diet. What’s more, the added tofu serves as a great source of protein.
This recipe is: gluten-free, dairy-free
Prep time: 10 minutes
Start to finish: 2 hours
Serves 4 to 6
3 tablespoons maple syrup (optional, to taste)
3/4 cup unsweetened almond milk
3 tablespoons cocoa powder (at least 70% dark)
14 ounces silken tofu
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup raspberries (or berries of choice) plus additional for topping
Stevia (optional, to taste, for topping)
1. Add all ingredients except the Stevia to a blender or food processor, then blend until smooth.
2. Pour or scoop the blended pudding into an airtight container and chill in the refrigerator for a couple of hours or overnight.
3. When ready to serve, top with additional berries and add a pinch of salt or a pinch of Stevia to top it off. Serve chilled.
- Refrigerate leftovers in an airtight container for up to two days.
- One serving is approximately 1/2 cup of pudding.
- If you’d like to switch up the flavor profile, try topping the pudding with cinnamon, nutmeg, granola, toasted coconut, mint, crushed nuts, or additional fruits.
- You can substitute dairy or another non-dairy milk, like coconut milk, for the almond milk if you prefer it.
- If you’re sensitive to soy, you can leave out the tofu. If removing the tofu, add another avocado.
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