Avocados and chocolate are perfect together for this pudding recipe because they’re sweet, but contain low amounts of fructose. These green fruits are rich in healthy fats that help keep your cholesterol levels at a healthy range, lower your risk for heart disease and allow your body to efficiently absorb various fat-soluble nutrients. Also present in avocados are potent cancer-fighting carotenoids, or plant compounds.
According to research published in the Nutrition Journal, avocados work well if you’re overweight, since eating one-half of a fresh avocado helps with satiety or making you feel full for a longer period of time.
Cacao could prevent free radical oxidation, limit feelings of pain and anxiety, boost mental alertness, generate higher physical energy levels and shield the brain after a stroke. The plant compounds present in dark chocolate, on the other hand, have antioxidant and anti-inflammatory capabilities that can lead to a lower risk of heart diseases and strokes.
When you mix the two with coconut oil or coconut milk in your recipes instead of vegetable oils and pasteurized milk won’t just make the pudding more flavorful, but provide additional health benefits as well.
Both coconut oil and milk have medium-chain fatty acids (MCFAs) that are easier to break down and digest and do not need special enzymes to be metabolized. These MCFAs are also sent to the liver, where they’re immediately converted into energy instead of being stored as fat.
Let’s make the pudding.
1/4 cup organic cacao powder
3 large ripe avocado
5 tablespoon coconut milk
1 tsp. vanilla extract
2 teaspoons coconut oil
2 tablespoons honey preferred raw
- Combine avocado, cacao powder, coconut milk, vanilla, coconut oil and honey in blender. Blend on high for 1 minute or until smooth.
- Refrigerate for half hour
- Eat it
Notes: Serves 2