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.
   

Homemade Nutella

I assume no one needs introduction to Nutella. If you haven't heard of this hazelnut chocolate spread, I feel very sorry for you; you must have been deprived. The only thing you should do now is make one NOW! Seriously.

Nutella is one of those unhealthy "foods" that I shouldn't have but can't resist. I am obsessed with label reading but I tried to avoid Nutella's. But the truth remains. How unhealthy you ask? Well, let's take a look at it's ingredient list:

"sugar, modified palm oil, hazelnuts, cocoa, skim milk, reduced mineral whey (from milk), soy lecithin: a emulsifier, vanilin: an artificial flavor"

Food label reading 101: ingredient with the highest percentage comes top of the list. Everytime I get just a little too greedy for just that much little more of Nutella, I get a buzz (literally) up in my head - Too much sugar. Not to mention the use of "reduced",
"modified", and "artificial".

I make my own tahini, fruit jam and yogurt, why not Nutella? And so I did. It's so easy and involves so little ingredients and steps that it would seem silly not to give it a try. Besides, I tried it on a toast this morning and compared it with the commercial Nutella: I think I have successfully killed my desire for Nutella; it taste artificial in comparison.



Ingredients:
1/2 cup hazelnuts
2 tablespoon coca powder
3 tablespoon maple syrup
2 teaspoon pure vanilla extract

1. Roast hazelnuts at 200C for 10 minutes. Let cool and rub the skins off the nuts.
2. Grind hazelnuts in food processor to a butter consistency. Add the rest of the ingredient and continue to process till smooth.
3. Store in a jar and ENJOY!
   

That's all it takes for your very own healthy homemade Nutella. Depending on the capacity of your food processor, you may have to separate and grind in a few batches, as I did.