So when we were looking for a healthy, sweet treat, I decided to adapt my Fruit-Sweetened Chocolate Avocado Pudding recipe to be a Fruit-Sweetened Chocolate Mint Pudding instead.
The result was delicious. Our batch quickly disappeared, and we’ll definitely make it again. My 6-year-old already asked if I can make another batch tomorrow.
Here’s how I made it:
Fruit-Sweetened Chocolate Mint Pudding
2 large avocados
1 cup pitted dates (I used 6 date rolls – which are pureed dates rolled in coconut)
5 tablespoons cacao powder (Available HERE)
¼ teaspoon salt (I use THIS)
1 cup milk (coconut, almond, cow, or whatever you want to use)
2 drops Peppermint essential oil (I use THIS)
Puree all ingredients in your food processor or blender until smooth.
Serve and enjoy
Notes: For a thicker pudding, use less milk. For a smoother pudding, soak the dates in the milk for an hour or two before pureeing. For a lighter chocolate taste, use less cacao powder. If you’re using medium-sized avocados, you’ll either want to increase the number of avocados to 3, or reduce the cacao accordingly (likely to 3 tablespoons or so). Also, please make sure that you’re using oils from a company that produces Food Grade Essential Oils (most essential oils are NOT – trust me, you don’t want to eat those).
Do you enjoy the chocolate and mint combination? What is your favorite form for these flavors? Candy? Pudding? Ice Cream?