When the seasons change strange things happen to my stomach, and as Toronto has decided to embrace summer properly in the last couple of weeks and I’ve been riding my bike more, my hunger has gone into overdrive.
A couple of nights ago I was craving something sweet, but Putin was begging me not to make a cake (yes, it’s got to that point with my over-baking). I had heard about the idea of vegan chocolate puddings using avocado as a base for a while, so I just threw a few things together, made a sundae with it and slowly fell in love.
The great thing about this sundae – apart from the fact that it can be made really quickly – is that it’s as good for you as it is decadent. It is actually guilt-free, even though it doesn’t taste like it – and what’s better than something that tastes sinful but it actually really good for you?
1 large avocado, over-ripe is best
1/3 cup grated raw cacao; you can use cocoa powder if you aren’t bothered about it being raw
1 tsp vanilla essence
3-4 tablespoons agave nectar
1/3 cup almond milk
5 strawberries, sliced
1 large banana, sliced
Peel and de-seed the avocado, and place it in a blender with the cacao / cocoa, vanilla essence, agave nectar and almond milk
Blend until smooth
Place into the fridge for 10 minutes to allow it to set
Get a 1/4 of the pudding mixture and divide it between 2 glasses, smoothing it down with the back of a spoon
Create a layer of banana slices, using 1/2 the banana slices divided between the two glasses
Create another layer of pudding, using 1/4 of the pudding divided between the two glasses
Create a layer of strawberry slices in each glass, keeping just a couple left over
Create another layer of pudding with another 1/4 of the pudding divided between the 2 glasses
Create a final layer of banana in each glass, using all the banana slices
Top with the remaining pudding, divided between the glasses, and top with a couple of strawberry slices places in the middle
Sprinkle grated coconut on top, drizzle with agave and either place in the fridge to set again or serve straight away
You can customise this sundae as much as you like; a layer of chopped macadamia nuts would be a great addition, as would any nuts. You could also use coconut milk instead of almond milk, honey (if you’re not vegan) or maple syrup instead of agave and any other fruits instead of the banana and strawberry. I used those for the classic sundae feel, and because they freshen up a potentially over-chocolatey dessert.
This is an amazing treat for after a yoga class or basically at any time of day when you’re craving a whole bowl of melted chocolate. And, I’ll say it once more, IT’S GOOD FOR YOU!