What is this most insidious cloaked ingredient? What gives this chocolate pudding its thick and rich consistency?
You read that right. The main ingredient in Chocolate of the Gods is avocado. (Um ... hating avocado is just downright strange. But back to the recipe.)
I know, I was as shocked as you are. Even more so when I read on to realize the recipe also calls for nama shoyu and balsamic vinegar.
Eeeeewwww, right? Wrong! Trust me. This recipe lives up to its name. It truly is Chocolate of the Gods.
It is a Renée Loux Underkoffler recipe and available on her website with a couple small variations. I suggest you check out the original recipe, too, but here is how I made it last night:
Chocolate of the Gods
- 2 cups avocado (the richer, the better- Haas is a great varietal)
- ½ cup + 2 tablespoons maple syrup
- 2 tablespoons Agave Nectar
- 2 tablespoons coconut butter
- 2 teaspoons non-alcohol vanilla extract
- 1 teaspoon balsamic vinegar (aged balsamic is best)
- ½ teaspoon shoyu
- 1 cup pure cocoa powder (Green & Black is choice)
- 1 pint strawberries
- In a food processor: Blend avocado, maple syrup, agave nectar, coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.
- Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea at it prevents lumps. A simple metal strainer works well.
I strongly suggest you watch the instructional video for this recipe on Renée Loux's website. Not only is she fun to watch (her enthusiasm is infectious), but she covers some of the options for the recipe in the video. And yes, she calls it a mousse, but we all thought it tasted like a pudding because it is so divinely rich and creamy.
Try this recipe. You will not regret it. If there is such a thing as a quintessential dish to convince you that raw and healthful eating can be just as tasty (if not more so) than "normal eating", this is it. The Gods wouldn't have it any other way.