As I'm sure it was similar for a lot of you, on birthdays in my house we would always go out to whatever restaurant was the birthday person's favorite (or cook it, whatever it happens to be) along with a favorite dessert. Probably for almost all of the birthdays of my father's that I remember, it was always homemade chocolate pudding pie, sometimes with homemade whipped cream. A couple years ago, I made my dad an avocado chocolate pudding pie, without telling anyone what was in it. Needless to say, it was a huge hit. In fact, a week ago when my parents had some friends over, they told me my dad made a tofu-chocolate pudding pie. My mother said that it was really good, but a bit rich. I thought about the whipped cream my mother used to make from scratch. It was really fluffy, really light, not real sweet. Perfect with fruit or to combat something really rich. So I thought about what could create that consistency. I went to work doing some research, and thought that full fat coconut milk would be the best choice, and simplest. What transpired was whipped cream heaven...oishii desune! as it is said in Japanese. Light, fluffy, easy. No dairy, no eggs, no refined sugars, none of that crap.
Raw Vegan Chocolate Pudding
Serves 2
Ingredients:
-1 Avocado
-1.5 tbs Cacao Powder (Potentially more to taste based on preference)
-1/2 Tbs Agave Nectar (Potentially more to taste)
-Few tablespoons of either water or the coconut water from the coconut milk can
Non-Food Necessities:
-High speed blender (I used my Vitamix)
Directions:
1. Cut avocado in half. Use a spoon to scoop out each half into the blender, throwing out the seed.
2. Pour in 1 tbs of the cacao powder into blender
3. Pour in 1/2 tbs agave nectar
4. Pour in a couple tablespoons of either water or the coconut water (if using coconut water from the can
5.Blend, blend, blend! With the vitamix, I turned it slowly up to 10 then flipped on the high for a few seconds and flipped back, then slowly turned it back down. I only checked it twice- once after it blended to taste and then I added a bit more cacao powder (the .5 of the ingredient) and a squirt more of agave. Then blended a few seconds and it was good for me.
6. Scoop out into individual dishes (I actually just scooped out anything left in the avocado shells and poured it back into there..Since it comes out to a 1/2 an avocado per serving, it is perfect, as you have two halves. This would be a kind of silly way to serve it) or a big bowl and put in the fridge. I find it tastes best after refrigerating for at least 30 minutes and up to an hour. It will keep for a few days.
It should look like this once out done in blender (not the prettiest picture, more to show you consistency and color):
And here it is after I scooped it into the scraped out avocado shells:
Now the whipped cream!
Coconut Milk Whip:
Ingredients:
1 can full fat coconut milk
2 tsp vanilla extract (or 1/2 tsp scraped vanilla bean)
1-2 tsp agave nectar
Non-food Necessities:
-Blender or Mixer
-Can Opener
Directions:
1. It is important that you refrigerate the coconut milk at least 24 hours before you plan on using it, or put it in the freezer for 30 minutes to an hour (I find the freezer method most effective). This will help with the separation and also hardens up the coconut milk which is what helps to get it stiff once it's blended.
2. When ready, turn the can upside down (do not shake at all, just one quick movement).
3. Open the can with the can opener. You're opening the bottom, as this is where the water will be and will be much easier to separate.
4. Pour the coconut water into a bowl or bottle-something to keep it in for future use. The milk will be white and thick. Try to get out all of it, as if there is too much of the water left, it will not stiffen.
5. Pour the milk that is remaining straight into the blender or into the bowl to be used with mixers.
6. Pour in 2 tsp vanilla extract (or 1/2 tsp scraped vanilla bean) and a tsp of agave (you can add more as you go).
7. Turn blender or mixers on and blend until stiff (this will happen quick and you need to watch it, as if it keeps blending, it can turn back to liquid)-30 seconds to a minute. I was able to flip the vitamix container upside down for a few seconds without it falling out. You can try it after it stiffens (I test it with the tamper for the consistency and also to taste a little as I go) and then add a bit more vanilla or agave, etc. You could also add some cinnamon, nutmeg, and/or cardamom if you're going to use it with something that has apples, pumpkin, or similar flavors. Get creative!
8. Scoop out into bowl and eat or put in fridge for future use. This will hold for a couple days to a few. If it's too hard, just throw in the blender for a few seconds. I found that the day after it was still just as fluffy, though.
Scooped on the avocado cacao pudding topped with strawberries:
And here's everything that came from the avocado and can of coconut milk
Even though it's freezing outside and all is covered with a blanket of snow, a cold dessert like this was still wonderful....with a cup of tea :)
I hope your week is full of happiness and low stress (a girl can dream!); full of spoonfuls of strawberry topped vegan chocolate pudding with coconut whipped cream,
Jessica
What kind of fruit do you like with whipped cream or chocolate?
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