Chocolate Avocado Pudding

I'm sure that when most of you see an avocado at the store, the first thing to pop into your head isn't chocolate pudding. However, I can assure you that this pudding is super rich, chocolatey, and not as bad for you as many other desserts (I'm not going to go so far as to say it's "healthy", it's dessert, go with it).

To make this pudding for yourself you will need:

2 ripe avocados
3-4 Tablespoons cocoa powder (depending on taste)
1/3 cup dark chocolate, chopped up and melted*
1/3 cup honey (you could substitute real maple syrup or agave nectar)
1 teaspoon vanilla extract
1 pinch salt
a food processor or blender


*Chocolate may be melted in a double boiler, or in the microwave at short intervals-stir well after each 20 second interval. I melt my chocolate first and set it aside.

Once you have melted your chocolate and have it sitting aside waiting for you, cut your avocados in half and remove the pits. Then scoop out the avocados and blend them up a little bit in your food processor or blender before adding the rest of the ingredients.

Add your remaining ingredients and blend until smooth, scraping down the sides until everything is incorporated. Store in refrigerator in an air tight container for up to one week. Makes approx. 4 servings, 1/2 cup each. This is VERY rich, and I was surprised how creamy it was. I will definitely try it again :)

Friday Food Craft: Tomato Salad

The Winter weather finally arriving has made me long for tastes of Summer. I found these cherry heirloom tomatoes at the store, and knowing they won't taste half as good as the ones I get in the Summer, I made myself some tomato salad. Oh August Farmers Market, how I do miss you...


To make your own yummy tomato salad you will need:

1 pint of cherry tomatoes
1/4 cup of mozzarella cheese, cut into bit sized pieces
1 Tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1/2 an avocado, cut into bite sized pieces
salt and pepper to taste


Cut your cherry tomatoes into halves or quarters, depending on the size you want. Toss them into a bowl, seeds and all. I generally use a bowl with a lid that seals tight, as I shake my salad up with the oil and vinegar dressing all in the same bowl. Plus, easy storage for leftovers :)

Add in your cheese, avocado (or any other yummy veggies you have sitting around, cucumbers and zucchini are also pretty tasty) oil and vinegar. Cover tightly and shake to evenly distribute the dressing. Add salt and pepper to taste.

I typically take my cheese out of the refrigerator and let it come to room temperature before making this, and I never refrigerate my tomatoes (it kills any flavor they may have). Serve salad room temperature. Enjoy!