Chocolate Pudding Take Two

They are so easy to make I'd be sorry if I had not given them a fair trial. Unlike my previous recipe, these two recipes require only cocoa powder. The best part: they can be ready in 5 minutes (minus the chilling time). Chocolate Avocado is interesting because it requires no heating at all! However, our votes go to the Vegan Coconut Chocolate Pudding - coconut milk rocks!

Chocolate Avocado

(makes 2 large servings)

• 1 ripe banana
• 1/4-1/3 cup raw honey
• 1/2 tsp. vanilla extract
• 2 avocados, mashed
• 1/4 cup, plus 2 Tbsp. dark cocoa powder
• 1/4 cup water

1. Process banana, raw honey, vanilla in a blender till smooth.
   
2. Add the avocados, cocoa powder and process till creamy. Scrape down the sides a few times with a rubber spatula. Add the water and process briefly.
   
3. Store in a sealed container. It will keep for three days in the fridge or two weeks in the freezer.
4. Serve chilled or at room temp.

Vegan Coconut Chocolate Pudding

(makes 2 servings)

• 3/4 C brown sugar
• 3 TBS cornstarch
• 1/3 C Dark Cocoa Powder
• 2 Cups coconut milk
• 2 tsp vanilla extract
  

1. Sift brown sugar, cornstarch and cocoa powder into a medium bowl, mixing thoroughly.
2. Fold in coconut milk and stir to mix well.
3. Heat the mixture over medium heat. Stirring constantly.
4. Remove from heat when the mixture thicken and becomes shiny. Stir in vanilla extract. Cover and refrigerate to chill.