Wendy Chisholm’s Chocolate pudding

The third in a series of posts that bring together the two sides of my blog: Food and technology. I’ve asked the great and the good from the web standards
to share their favourite recipes. This beautiful chocolate pudding is from Wendy Chisholm.


4 helpings.


  • 5 avocados, (peeled and pitted).
  • 1 cup/240ml raw agave nectar.
  • 1/4 cup/25g cacao powder.
  • Pinch of sea salt.
  • Seeds from 1 vanilla bean.


  1. Put all the ingredients in a food processor.
  2. Blend the ingredients to a creamy consistency. Stop and start the machine, scraping down the sides as necessary.
  3. Pour the mixture into a bowl. You can eat this right away or refrigerate it to thicken for 1 hour.
  4. Alternatively, cover and refrigerate for 2 to 3 days.
  5. Wendy’s notes

    I recently began eating more raw foods and have fallen in love with Alissa Cohen’s Raw Food for Everyone. This recipe has been the biggest surprise. I had no idea how good it would taste. I like it better than regular pudding. So, for the surprise factor and
    the simplicity, I’ll call it my “favorite of the moment”.

1 comment on “Wendy Chisholm’s Chocolate pudding”

Skip to Post a comment

Comment on this post

Will not be published

This site uses Akismet to reduce spam. Learn how your comment data is processed.