Quick thoughts on choc and guac

I finally caved in spite of myself. Succumbed to the chocolate-avocado combo. Everyone I’ve talked to who has tried it, likes it. Why shouldn’t they? What’s not mouthwatering about  the rich and creamy texture of avocado taken on  a ride along the soaring heights that are the taste of chocolate?

Not to mention, there are just oh so many tantalizing recipes to choose from. Shakes and puddings, cakes and mousse, even martinis. Often fuss-free and raw, to boot.

Except, everyone has a stubborn streak somewhere, and for some reason I could never seriously contemplate taking the chocolate avocado plunge. I prefer avocados as they are, in salads, rice and fish bowls, wraps. As super guacamole, astonishing in its simplicity and perfection, catapulting my vegetable quotient for the day with carrots and snap peas.  I can lend creaminess to ten thousand chocolate recipes with bananas, if I want to.

Only, avocados really are stunning when it comes to health benefits. The massive range of anti-inflammatory benefits are worthy of constant applause, let alone their heart-healthiness, anti-cancer, and blood-sugar regulatory boons. I’d never choose to sit down and eat a whole avocado in one go, though, which may be why I’ve been wary of turning one into pudding.

Maybe I’ve just been afraid one bite, and I wouldn’t stop.

But this week, I had a nice little store of very ripe avocados, and recognized the inevitable.

Choosing where to start was oh, so hard, so I let loyalty dictate and went with this recipe, courtesy of our friends at Whole Food Athlete. I did add just a little honey, about 2 tablespoons, and threw in some chia seeds, because I’m in the habit of tossing them into everything lately. I almost really went for gold, and considered melting some dark chocolate to fold in. Maybe next time. Plenty of people have tested the original version with no honey and no chia seeds, however, with positive reviews, so it’s hard to go wrong. Unless you forget to pit the dates.

Turns out, I DO like the choco-avocado combo. I really do, thank you, Sam-I-Am…and more specifically, Joan and Burke.

If you have favorite choc-ocado recipes, please send them to me! This could be the start of something beautiful. You’ll find the Whole Food Athlete pudding, including the added honey, below. And below that, while I’m at it, my favorite easy guacamole recipe. Which feels silly, because who doesn’t know how to make guacamole just by employing common sense? That could be me, next week, maybe. “Baby brain” has begun to stretch it’s grabbing, sticky fingers, and I’m writing things down like a maniac in cautious anticipation.

Speaking of the baby brain phenomenon, maybe I used to be a tad skeptic. At least, I had no reason to have an opinion either way. Now I know it’s real. But what I’m also learning is, “baby brain” isn’t so much forgetfulness, or brain-shrink, as the act of continuously cramming your head with SO many thoughts, worries, questions, and pieces of information, you have to disregard bits here and there. Unfortunately, you don’t seem to have any control over just which pieces your brain chooses to cast aside. I don’t want my brain to shun my method for making guacamole, so that’s why it’s here. : )

 Avocado Chocolate Pudding 

Serves 4

  • 3 ripe medium avocados, scooped out
  • 6 tbsp cup cacao powder
  • 3/4 cup dates
  • 3/4 cup vegan (almond or coconut) milk –I used coconut
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • optional: shredded coconut, or sliced strawberries, for topping

Directions:

  1. Blend all ingredients into a food processor or blender until smooth and creamy.
  2. If necessary, add additional dates, milk or cacao powder  to get desired consistency and taste.
  3. Spoon into a large bowl. Refrigerate until serving.

Simply lovely guacamole 

  • 2 ripe avocados
  • 1/4 cup minced red onion
  • 2 tablespoons cilantro, chopped
  • juice of 1 small lime (at least a tablespoon, more to taste)
  • dash sea salt
  • dash pepper
  • 1/4 cup chili powder
  • tomato (to serve)
  1. Scoop out avocados from peel, removing seeds. Place in a mixing bowl and lightly mash with a fork.
  2. Add remaining ingredients and stir to combine.
  3. When ready to serve, top with diced tomatoes. Serve with snap peas, carrot sticks, and tortilla chips.

 

 

  1. Terri
    March 30, 2013

    Wow! I have not heard of this combo! Not sure I would like it but your pictures sure make it look yummy! I am going to make your gaucamole. Just bought avacados
    today.

    • Wendy McMillan
      April 1, 2013

      Hope the guac goes well, Terri! I can make some for our next get together…and you can sample the chocacado combo, too, if you want to… 🙂

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