Today’s lunch features a new chia pudding concoction: carob chia pudding made extra creamy with bananas and avocado. When I first heard about making healthier chocolate pudding with avocado, I had two thoughts: 1) huh? and 2) genius. Avocados are amazing: rich with good fat, nutrient dense, and packed with super awesome avocado flavor. I wasn’t sure how that super awesome avocado flavor would play with chocolate, but a funny thing happens: the chocolate pretty much takes over and the avocado gives vegan puddings a glorious thick and creamy consistency. The first time I made chocolate avocado pudding, the kiddos went crazy for it and never guessed the “secret” ingredient. As I was making a batch of carob chia pudding yesterday, I remembered that I had some ripe avocados in the fridge (once avocados get ripe, you can move them from the counter to the fridge where they will be perfectly preserved and guacamole-ready for several days). I decided to add half a big avocado to my chia pudding, except there was a slight problem: I had already mixed up the pudding. I didn’t want to get out the Vitamix, so I tried to just mash up the avocado with a fork and add it to the mix. Bad idea. There were little green chunks of avocado in the pudding, and I just knew that I had a consistency issue on my hands. And with kids, you can’t have a consistency issue. I told myself not to be a slacker and ended up throwing everything in the Vitamix in order to achieve creamy consistency perfection.
Creamy Carob Chia Pudding
- 1-1/2 cups of milk (I used almond milk)
- 4 tablespoons chia seeds
- 4 tablespoons carob powder
- 1 ripe banana
- 1 small ripe avocado (or half a large avocado)
- 1 tablespoon maple syrup
- 1 tablespoon chocolate hemp protein powder (optional)
- unsweetened coconut for garnish (optional)
Puree all ingredients in a high-powered blender. Alternately, you could puree all the ingredients except the chia seeds, then stir them in if you like the tapioca-esque quality of plumped chia seeds. Let the pudding thicken up in the fridge overnight. Serve with a sprinkling of unsweetened coconut if you like to garnish things.