I blame this recipe for my youngest child’s O.B.S.E.S.S.I.O.N. with chocolate!
Luke was my smallest baby, at 7 lbs. 13 ounces and 21″ long. That may not seem “small” for a newborn, especially one that was born 2 weeks early, but Sam was 9 lbs. and 23-inches long! Sam never lost an ounce after he was born like most newborns tend to, but Luke did lose weight, almost a full pound! Luke stayed on the small side for quite sometime and it was a struggle to get him to gain weight (one of the many “signs” that I thought he had celiac, not Sam).
Anyway, I was on heightened celiac alert after Luke was born and on the advice of his pediatrician (based on the information at the time), we delayed introducing gluten to Luke until he was 1. Lots of commercial baby foods have gluten, so I started making my own baby food. That was the beginning of my “make my own” era! I got Jessica Seinfeld’s “Deceptively Delicious” cookbook and got to work. It was during this time that I actually picked up the tip to freeze purees in ice cub trays, and I still use that trick for my GF Condensed Soup components!
One of the recipes that I first tried and was blown away by the results, was the Chocolate Pudding recipe on page 159. This was especially helpful for helping to put weight on Luke because of the healthy fats. Click here for more nutritional info on avocados. I found a very close copy of the recipe on another website, so I will link to that, but I originally got the recipe in Deceptively Delicious. The only thing different is the missing added cornstarch from Jessica Seinfeld’s recipe. I did not use the cornstarch either just to see how it would turn out, and I think that is the reason the pudding was so shiny. Taste-wise though, I think it is better without the added cornstarch.
“Tricky” Chocolate Pudding
1/4 cup Trans-Fat-Free Soft Tub Margarine (I used the Soy-Free Earth Balance, which is also gluten-free and dairy-free. You could also use Palm Shortening).
1 cup Avocado Puree (about 2 large) make sure they are very ripe! (Of the 6 avocados I had, only two were in good enough condition to use, so I had slightly less than a cup of avocado puree. If you use ripe avocados, just smash them up really well with a fork to make the “puree” or you could throw them in a blend or food processor).
1 cup Confectioners Sugar (I used 365 Organic Powdered Sugar which is corn-free).
1/2 cup Unsweetened Cocoa Powder (I used 1/4 cup Hershey’s Cocoa Powder and 1/4 cup of Hershey’s Special Dark Cocoa Powder)
1 tsp Pure Vanilla Extract
- Melt the margarine in a medium pan over low heat.
- Mix avocado puree and melted margarine in a small food processor or blender until very smooth. (I omitted this step).
- Return to pan and add sugar, cocoa powder and vanilla. Cook about 3-4 minutes until it thickens.
- Serve warm. (Luke likes this cold too!).
Melt the butter (or butter substitute),
Mash up 1 cup of ripe avocado (or thereabouts),
add the cocoa powder, powdered sugar and vanilla,
and there you have it!
This is REALLY GOOD pudding! You cannot tell there is avocado in it!! The texture is thicker and creamier than a dairy-based pudding mix. It’s kind of like a fudge brownie batter, if that makes sense. But in case you are not convinced…
Does this look like a face that would lie to you? If you are not convinced of that, click here, and check out the last photo.
Now do you believe me?
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