Raw Vegan Chocolate Pudding

I first tasted Raw Vegan Chocolate Pudding about a year ago at the Elf Cafe, a vegetarian restaurant on Sunset Blvd.  Since then, I've been experimenting with different versions of this simple, rich, and reasonably healthy dessert.  What I've discovered is it's all about the cocoa powder; so use the tastiest one you can find.  My personal favorite is Dagoba organic cocoa powder.  They make a variety flavored with cinnamon and chilies that's so full flavored, I don't even have to add vanilla extract.  If you like almond extract, it's a great addition to this pudding.  Feel free to flavor as you wish.  A little sea salt might be a great complement to a very dark cocoa powder.

The easiest way to make this pudding is in a blender, but you can do it with just a folk.  Make sure the avocados are super ripe to avoid lumps.  If your pudding is lumpy, you can press it through a sieve to make it smoother.

For 4 servings:

2 large or 3 medium very ripe avocados
1/3 C organic unsweetened cocoa powder
1/3 C agave syrup
1 t vanilla extract
1/4 T almond extract (optional)

1.  Cut the avocados in half lengthwise.  Remove the pit.  Score the flesh of each avocado half and scope out into a blender or a bowl.

2.  If you're working with a strong blender, put all the ingredients in the blender and blend until smooth. Taste and add more cocoa or sweetener or flavoring(s) if you prefer.  Otherwise, start by mashing the avocado with a fork until completely smooth.  Add the agave syrup and combine.  Then stir in the cocoa powder and mix until thoroughly combined and smooth.  Add flavorings.  Chill until ready to serve.

Today's bounty included:

From County Line Harvest South:  Spring onions, chard, baby fennel, and French breakfast radishes;

From Jimenez Family Farm:  Broccoli, carrots, red and green butter lettuce, spinach, russet potatoes, turnips, Lacinato kale, and arugula;

From Rancho Santa Cecilia:  Satsuma mandarins and avocados;

From Farmer Dave:  Arugula flowers;

From Silver Lake Farms:  Thyme, French sorrel, wood sorrel, baby leeks, or rosemary.

Enjoy!

Shelley