So, I know I was all like, “I’m back on track! I’m going to post all the time again!” …And then you didn’t hear from me for a month.
It turns out that when you have two jobs and circus training and friends and a relationship and school, and then you temporarily take away school, you still have two jobs and circus training and friends and a relationship.
Also, there’s a half-finished 2000-piece puzzle that’s covering the only table in my house (you may have seen it here), because apparently when I was at the games store, I was worried that a 1000-piece puzzle wouldn’t be challenging enough. Now I have to force myself to connect at least two pieces every time I walk by.
I do not have a ton of extra time kicking around.
There’s also that I’m still Whole-Life-Challenging, which means that my usual stress-inspired baking is more or less on hold. The Whole Life Challenge does, however, mean that I’ve discovered that amazing desserts don’t always have to be unhealthy. By which I mean I refuse to give up dessert entirely, so I’ve crowd-sourced ideas for my own gluten-free, sugar-free, dairy-free versions.
(Let’s also conveniently ignore the fact that I used an indulgence point on a pint of ice cream last night… A pint is a serving, right?)
Anyway, I’ve been avoiding avocado chocolate pudding for years, because it sounds disgusting. I’m glad I finally sucked it up and tried it though, because it’s amazing. The texture is just like pudding, and the chocolate is strong enough to cover up both the avocado and the date flavours (neither of which I like in my desserts). I swear by this pudding.
You should try it.
Chocolate Avocado Pudding
- 3 ripe avocados
- 4 dates (use the soft mushy kind)
- 1/3 cup canned, full-fat coconut milk
- 1/4 cup cocoa powder
- 1 tsp vanilla
Note: This is best served cold, with berries or cherries on top.