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
community to share their favourite recipes. This beautiful chocolate pudding is from Wendy Chisholm.

Information

Makes

4 helpings.

Time

1 hour.

Ingredients

• 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.

Method

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.

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”.