| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 10 min |
| Yield: | 3.5 cups |
Ingredients
- 70 grams (1 cup) Dutch-process cocoa powder
- 160 grams (1/2 cup) Grade A dark, robust maple syrup
- 55 grams (1/3 cup) chia seeds
- 1 large avocado, pitted and scooped
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 24 grams (2 tablespoons) coconut oil, at room temperature
Instructions
- Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.
- Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.
- Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
- Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 244 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 219 mg |
Reviews
Consistency was amazing.
Flavor was far too grassy/soil-like.
As others have said, it really needed something extra for some sweetness (and we used the maple amount from the episode)
I’ll try it again, with the following tweaks:
Sub 1C Hot Coffee for the bloom phase.
Sub 1C Oat Milk for the 2nd cup of water at the end.
Blend 1-2 dates (as others have commented) for some healthy sweetness.
May mix the chia seeds in with a stand mixer, instead of pulverizing them, so they don’t contribute as much earthy flavor.
Eager to try it again, it has promise.
Flavor was far too grassy/soil-like.
As others have said, it really needed something extra for some sweetness (and we used the maple amount from the episode)
I’ll try it again, with the following tweaks:
Sub 1C Hot Coffee for the bloom phase.
Sub 1C Oat Milk for the 2nd cup of water at the end.
Blend 1-2 dates (as others have commented) for some healthy sweetness.
May mix the chia seeds in with a stand mixer, instead of pulverizing them, so they don’t contribute as much earthy flavor.
Eager to try it again, it has promise.
I had to add pure Stevia to sweeten up for my taste. I left out coconut oil and sprinkled cinnamon as suggested from someone else review. Consistency was awesome used frozen avocado. And I added raspberries on top. Ate for breakfast this was very good. You can not taste avocado.
Made it as “breakfast pudding” for my kids – a way to give them awesome nutrition at the beginning of the day (fiber to fill grumbly tummies & protein to help focus/attention) and they think they are getting away with something otherwise forbidden 🙂 . Served it w/ very ripe sliced bananas which add a bit of sweetness. I don’t know if it would hurt the nutritional value but next time I will pulverize the chia in my spice/coffee grinder to help smooth the texture. Overall, a success according to my 7 & 5 yr olds. (PS. 2 things of note: you must use solid-then-melted coconut oil as the chill process will help the pudding solidify since coconut oil is solid at regular-room-temp AND if you don’t want to add more sweetner you could try a scant amount of cinnamon as that spice sort of tricks your brain/taste buds into sweetness).
Halve the salt! I made whip cream topping to help offset the bitter. I used cacao instead of cocoa and still excellent!
I am no clear if this recipe need 1 or 2 cups of water. It is not listed in the ingredients. I made with 1 cup and it is delicious. I don’t want to ruin it by adding another cup if it is not required. Advice??
TAKE THE SUGGESTION OF HAVING A POWERFUL BLENDER SERIOUSLY. My review totally reflects my experience with my wimpy blender. I had already decided I would add the chia at the end to just mix them iN but the blender still could barely handle the water and cocoa. It managed to pull the avocado down to puree but I couldn’t get enough action after that to get the coconut oil or the chia to mix in. So I decided to dump the whole thing in a bowl to hand whip it when the blender container separated from the blades and the mixx oozed all over the outside housing. What I managed to taste seemed really good and chocolatey. It was already thick and either stayed inside the container or on the top of the blender controls which are sealed. The chia that did not mix in congealed into hard lumps inside the container. It was tasty mess that I won’t attempt again until I get a better blender.
I was excited to make this because of the healthier options – avocado and chia seeds. I didn’t have coconut oil so I subbed canola oil given the coconut oil was at room temperature so liquid for liquid.
I found it to be way too salty!! I’m guessing the coconut oil may have helped balance that?? Is it a typo for 1 tsp of salt?
If only I had a vitamix blender! I have a cheapo blender and I had a little bit of a hard tine making this but the end result was super tasty and guilt free. I loved using the Dutch chocolate, I prefer dark chocolate and this delivers. Too rich for my husband so more for me! Too it off with fresh berries for a delicious snack!
Texture and smell are great but taste is off…extremely bitter…like I dumped the cocoa right in my mouth. Tried adding some erythritol to sweeten it, but gave up after 3 tsp. Very disappointed.
Jesus lort this is some un-sweet stuff. By the time I added enough sugar to make it palatable all health benefits were completely erased…however, with enough sugar it tastes almost exactly like cake batter- so there’s that.