I know that this doesn’t happen at anybody else’s house, but sometimes my children become confused. Especially little Squish, who can’t tell the difference between a ball and a vegetable. Or fruit. Or any sort of semi-spherically shaped produce. Sometimes he gives the tomatoes flying lessons. Sometimes he tries to teach the apples about soccer. And sometimes we end up with a bowl full of bruised produce.
That is story number one.
Story number two is this:
When Micah and I were living in Hawaii (so young! so childless! so carefree!), we would sometimes be given big, huge, delicious avocados. Not ones to “waste” good avocados simply by slicing them up and eating them (so young! so naive! so careless!), we attempted to make something of them. This impulse once resulted in a loaf of avocado bread so unpalatable that we pulled over to the side of the road, threw it in the trash, and went through a drive-through instead. From this we learned a lesson: avocados are pure goodness, best eaten fresh and unadulterated.
And then, a clarification:
Despite some of the recipes I have posted on here, I do believe that treats can just be treats, full of sugar and butter and all sorts of deliciousness that doesn’t contain anti-oxidants or lutein and won’t improve your eyesight or increase your metabolic rate. I have no problem sitting down to a bowl of warm cookies and cold ice cream and enjoying them for their own special qualities.
I tell you all this as prelude to sharing this recipe, which my mother-in-law e-mailed me back in September. “Chocolate treat” was the subject line, and so it was with great anticipation that I opened the message. Then I saw the ingredients list and I was torn. Cocoa I can get behind 100%. I’d never used agave nectar, but that’s okay — I’m open to new things. But I got kind of hung up on the avocado. Memories of the massively failed loaf of bread — to this day the only thing that has been so awful that I really couldn’t eat it — made me hesitate. I bought the agave nectar at Trader Joe’s that week, but couldn’t bring myself to sacrifice an entire, delicious, ripe avocado to such an experiment.
Until today, when Squish’s investigation of our produce led to an avocado with a cracked shell that needed to be used immediately. I tossed all the ingredients in the blender and had a bowl of “pudding” in five minutes or less. Squish was quite a fan of it, as you can see by his reaction when I wouldn’t give him any more. And Micah said it wasn’t bad at all. It does have a bit of an avocado-ish aftertaste, but if you are on the lookout for a “healthful chocolate treat” that you can whip up in seconds, look no further.
Chocolate Avocado Pudding
1 ripe avocado
1/4 cup cocoa,
1/4 cup agave nectar
1/4 water (or more or less depending on how thick or thin you want it; I found 1/4 cup to be perfect)
1/4 tsp. sea salt
2 tsp. vanilla
Put ingredients in a blender. Blend until smooth. Place in a bowl and chill until . . . chilled. Or just eat it.