I think it’s safe to say that persimmon is my favourite fruit. It’s a tough call, I know – there’s so many delicious fruits out there, but I think persimmon just about pips (!) the others to the post.
So when I came across this amazingly rich but oh so healthy recipe for sugar-free, dairy-free chocolate pudding, I knew that I had to pair it with my favourite fruit – just to cut through some of that richness.
The original recipe comes from Beth M Ricci’s book ‘The Breakfast Revolution‘. Seriously – she has a recipe for chocolate pudding for breakfast (I had it for breakfast this morning as a matter of fact). It’s a great book and you should totally check it out if you’re stuck for brekkie ideas.
Admittedly, chocolate lover though I am, I did actually find this a little rich for breakfast but it would make a fantastic dessert especially when you’re entertaining. It’s guaranteed to impress and win you a gazillion brownie points (chocolate brownie points perhaps?).
Oh and did I mention it takes about 5 minutes to make?
3-4 ripe avocados
1/4 cup coconut oil
3/4 cup cocoa powder
3/4 cup honey (experiment with this as you may prefer a different sweetness)
2 tsp vanilla extract
1 large persimmon (or other choice of fruit – berries are delicious too)
shredded coconut for garnish (lightly toasted if you prefer)
Throw all your ingredients except the persimmon and shredded coconut in your food processor and blend until smooth.
Spoon into 4 small ramekin dishes.
Top with chopped fruit and shredded coconut. Serve immediately or refrigerate until ready to eat.
If you’re not a dairy-free person then go ahead and serve it up with some thick cream too (or even some kefired homemade sour cream).