This 60-second recipe happened as a result of a major chocolate craving over the weekend. If PMS is good for one thing and one thing only it’s for inspiring many of my favourite recipes. This weekend, I was craving a secret-ingredient chocolate pudding like a crazy woman, but I didn’t have a couple of the ingredients on hand.
What’s a crazy woman to do?
I decided to make the best of the ingredients I did have and make a spin-off of this recipe: an all-natural chocolate pudding sweetened only with banana and medjool dates. Dates and banana are popular sweeteners in many raw avocado pudding recipes so I thought I would finally try it out myself. Instead of making this a super rich pudding like my last one, I lightened it up and made it in the blender!
It did not disappoint.
This recipe is a hybrid of a luxurious chocolate smoothie and a decadent-but good-for-you chocolate pudding. Is it a p’moothie or a sudding? Thankfully I dropped those names from the title.
Technically, it can serve 2-4, but if you are like me, you might find yourself eating most of the batch on your own. I understand those days…I really do.
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Crazy Woman Chocolate Blender Pudding
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
Ingredients
- 1/2 large avocado, frozen (flesh only)
- 1 large ripe banana, peeled and frozen
- 1 cup almond milk
- 2 tbsp raw cacao powder or cocoa powder
- 2 medjool dates, pitted (or liquid sweetener)
- 1/2 tsp pure vanilla extract
- pinch of fine grain sea salt
- shaved chocolate and shredded coconut, to garnish
- 3-4 ice cubes, add until very cold
Directions
- This is the hard part: You need to freeze your banana and avocado beforehand! This results in an ice cream like texture, so it’s always a good idea to have some frozen bananas and avocado in your freezer for desperate times. If you simply cannot wait, then go ahead and make it with room temp ingredients, just amp up the ice so it’s super cold. But honestly, you have to try this with them frozen to really experience it fully! Trust me on this one.
- Add your almond milk first into the blender (always) followed by the frozen avocado flesh, frozen banana, cacao or cocoa powder, pitted dates, vanilla, and a pinch of sea salt (amazing). Process until smooth. Process in ice until very very cold (you don’t want this luke warm). Pour into parfait glasses, mini bowls, or into a huge glass all for yourself. Like I said, I won’t judge. Best served immediately!
Shaved dark chocolate is a very good idea.
So is inhaling some pudding immediately after the photoshoot.
It’s really a miracle I could wait that long.
Ahhh! This look fantastic. And even better that it’s been coined a “Crazy Woman” recipe ;)
Yay, a new recipe just in the knick of time! Haha… Did you name it ‘crazy woman’ or did Eric?
He calls me crazy woman often so I thought the name was fitting. :) Although some days I think he needs a crazy man pudding…
Lol, sounds like my husband!
This sounds and looks amazing, I am making this!!!
I was in extreme need for this over the weekend! When I buy bananas today I’m TOTALLY going to make this. It looks heavenly!! Thanks for sharing, have a great Monday!
Yum! I still haven’t tried avocado pudding – I’ll bet it’s amazing!
I try not to keep chocolate bars laying around the house, but always wish I did once my PMS kicks in. Maybe I’ll stash a few in the freezer for emergency purposes – like making this pudding! Have a great day Angela :)
Sometimes a girl’s just gotta have her chocolate. I’ve been meaning to try an avocado pudding recipe… this one looks like a winner!
Love chocolate anything, and love the title of this recipe! I just recently got my first bag of cacao powder so will definitely have to use it in this! This weekend I made myself a chocolate coconut cream “milkshake” with frozen bananas, cocoa powder, almond milk, and coconut milk whipped cream. It was heavenly! Who needs sonic or dairy queen?
That sounds right up my alley :)
Hi Britny,
Would you be willing to share the recipe for your choc. coconut cream ‘milkshake’?
Bonnie, I didn’t really follow a recipe exactly but here’s what I did: If you take an opened can of coconut milk and put it in the fridge overnight it makes it have the consistency of whipped cream. I put one frozen banana cut up into slices in my blender, followed by about a cup and a half of almond milk, and about a tbsp of cocoa powder. Blend until you get the desired texture. I added my coconut milk cream once I poured the contents of the blender into my glass. You can add as much as preferred! I was naughty and also topped mine with chocolate chips. Enjoy!
Love this!! My 3 year olds favorite chocolate “pudding” is made with avocados. I’m going to have to try freezing the avocado first–what a great idea. I always have to chill ours for a while before we eat it. Problem solved!
Hope you enjoy it!
Oh wow, I could do with some of this right this second!! Dark chocolate makes anything better, and when it’s raw and combined with things like cacao and avocado, it’s practically health food right? ;)
This looks lovely! I am now even MORE sad that my blender died and that I haven’t been able to replace it yet. However, this will be on the “to do” list when I get a new one. YUM!
I’m buying avocados tonight!! Now I will be guilt-free when I succumb to my chocolate cravings this week ;)
Haha, I would not have been able to restrain myself to take more than a blurry phone-photo of this. It looks so good, and the perfect “healthy” cure to chocolate cravings! Also… I happen to always have bags of frozen banana and avocado (among other fruits) in the freezer for making smoothies, sooo….. nothing’s stopping me! *Dashes off to the kitchen*
Genius! Love this!
Mmmmm this looks fantastic! I tried an avocado pudding before & wasn’t impressed. I think freezing it would really help!
yea I find freezing it does help take the edge of the flavour off. It’s best consumed right away!
Yep. Totally think this would be just eaten straight out of the blender by me. Looks delish!
smudding?
Looks fabulous and just this weekend I took a ripe avocado and made blender pudding with it….with a boatload of cocoa powder and agave. GREAT PICS!
Love this recipe, it looks delicious!! Who would’ve thought?!?
Help! I’ve tried making banana soft serve a few times, and it never tastes right…there’s a distinctly “off” taste, and I’m convinced the bananas had freezer burn. How do you freeze yours so they don’t get freezer burn? Do you peel and cut them up first? What do you put them in? Thanks!!!
Hey Anne, I think the key is using ripe bananas but not TOO ripe to the point where they are mush and brown. I’ve tried freezing too ripe bananas for BSS and it didn’t turn out great in texture or taste. I usually store mine in a baggie or tupperware with plastic wrap around them first. I find they usually do get a bit of freezerburn regardless, however I try to use them up the same week I freeze them. Does that help at all?