Category: Desserts

Healthy and Delicious Chocolate Avocado Pudding

Have I got a treat for you today!

When attempting to lose weight, or to just be “healthy,” it is incredibly important to avoid ultra-processed foods because not only do they work against your health and wellness goals due to their ingredients but they’re also designed to make you want to eat more of them.

This might lead you to believe you have to eat boring and dull food from now on. (By the way, that mindset is sure to derail even your most arduous attempts at success.)

It does not have to be so.

Here’s a surprising recipe for all of my chocolate pudding lovers out there.

It doesn’t even require any cooking – just a high-speed blender or food processor.

Tip:
When you make it, be sure your avocados are ripe but not OVERripe because it will affect the consistency.

Healthy and Delicious Chocolate Avocado Pudding

(4 servings)

  • 2 ripe avocados (not over-ripe!)
  • 1 cup (160 g) pitted dates
  • ¼ cup (20 g) raw cocoa powder
  • ½ cup (120 ml) water
  • ½ Tbsp organic honey
  • 1-2 pinches of sea salt

Directions
Remove the peel and pit from the avocado and cut into quarters. Don’t know how?

Slice avocado lengthwise through the middle but around the pit. On thee side of the avocado containing the pit, carefully push the pit out using both thumbs. Then, scoop out remaining flesh with a spoon. Finally, scoop out the flesh of the other half of the avocado.

Place all of the ingredients in a food processor and blend until combined. Scrape out of the processor into a covered container (or individual covered serving dishes). Let it chill for a few hours before eating.

Try not to eat it all at once. Enjoy!

Seriously: SO GOOD.

Eating well and looking great does not have to be a chore.

Start with the basics. Shop around the perimeter of the store. Each meal should include:

  • Protein
  • Healthy Fat
  • Veggies

Breathe deeply. This will help to center and prepare your mind. It will also remind you to slow down.

Let me know in the forum if you tried this recipe.

Banana Nut Bread (GF)

Prep Time

15 minutes

This Gluten-Free Banana Nut Bread recipe is incredibly moist with soft crumbs, crunchy nuts, and a delicious banana flavor.

Since going gluten-free (and it ain’t no easy feat for this German/Italian girl), I have tried many varieties of store-bought breads and treats. Honestly, most of them suck!

So, I thought I’d give it the ol’ home-made try. I had 3 overly brown bananas that were destined for the trash. What else does one do with smooshy bananas? We make banana bread!

I searched the internet for top-notch recipes, and ended up creating my own (a mish-mash of various recipes). 

I have to say, I was pleasantly surprised with the outcome.

The bread was moist and quite delicious. The only thing I’d do differently, if I were to make it again, would to be to use less erythritol/monk fruit. It was a little too sweet for me. I overcame that challenge by smothering butter on top! 

Cooking Time

45-60 minutes

WET INGREDIENTS

3 eggs at room temperature

1/3 cup unsalted melted butter (or coconut oil – or a combination of both)

1/3 cup unsweetened almond milk

1 1/2 tsp vanilla extract

DRY INGREDIENTS

2 1/4 cups almond flour

1/4 cup coconut flour

3/4 cup erythritol (or monk fruit – or a combination of both)

3 tsp baking powder

1 tsp cinnamon

NUTS – FOR BATTER AND TOPPING

1/2 cup chopped walnuts, divided (or your choice of nuts)

Directions

  1. Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn’t stick to the pan. Set aside.
  2. Before you start, make sure that all the ingredients are at room temperature and measure the flours precisely, leveling your measuring cups.
  3. In a mixing bowl, whisk all the liquid ingredients together: eggs, melted butter/coconut oil, unsweetened almond milk, bananas, and vanilla. Set aside.
  4. In a different mixing bowl, combine the dry ingredients: almond flour, coconut flour, erythritol, baking powder, and cinnamon. Stir to evenly combine the flours and remove any lumps. 
  5. Pour the liquid ingredients into the dry ingredient bowl.Stir all the ingredients together until it forms a consistent bread batter with no lumps.
  6. Fold in 1/2 of the nuts.
  7. Transfer the banana bread batter into the loaf pan.
  8. Sprinkle the remaining chopped nuts on top of the bread.
  9. Place the loaf pan in the center of your oven and bake at 350°F (180°C), for 20 minutes. 
  10. After 20 minutes cover the loaf pan with a piece of foil (as you can see from the photos, I forgot this step). This will prevent the top of the banana bread from burning and will allow the middle to bake slowly.
  11. Keep baking for 45-60 minutes in total, or until a toothpick inserted in the center of the bread comes out with little to no crumbs on it.
  12. Cool the bread for 10 minutes before removing from the pan. 
  13. Lift the banana bread from the pan using the overhanging pieces of parchment.
  14. Transfer to a cooling rack.
  15. Let cool about 2-3 hours (or, if you’re like me, get right to it!).