Okay, so I”m ashamed to EVEN call this a recipe but in actuality it is! However simple it might be. Sometimes simple is all we need. Simple is beautiful. We are experiencing summer at full force and I want to spend minimum time in kitchen that too away from stove and oven. Of course, still wanting extraordinary food to appear magically on my plate so I’m all about quick recipes nowadays. Cold salads, iced coffees/teas, cold cereal, smoothies and frozen fruit treats are what my days are made of.
A raw pudding. And pops. Same ordinary ingredients with just a bit of tweaking gets transformed into two incredibly delicious desserts. Desserts which are healthy and skinny at the same time. All you need is a high-speed blender. And some chocolate, cocoa powder to be specific. And avocado and banana. Avocado-haters, do not fret. You can not taste avocado. Promise! My husband truly hates avocado from the bottom of his heart, if used in anything other than guacamole and he couldn’t tell! Yes, I didn’t tell him beforehand and he couldn’t make out. Win! Also, you can totally have these for breakfast! 😉
Each recipe serves two but you can easily double, triple or quadruple the recipe to serve more people or have bigger portions. Stay cool this summer with these cool recipes up your sleeves!
Happy Monday you all!
- 2 Tbsp unsweetened cocoa powder
- 1/4 tsp instant coffee powder
- 1/8 tsp ground cinnamon
- Pinch of salt
- 1/2 ripe (large) avocado
- 1/2 ripe (large) banana (fresh or frozen)
- 3 Tbsp honey/maple syrup/date syrup
- 1/2 tsp vanilla extract
- 10-12 dices of fresh, ripe mango, for garnish
Directions:
Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide the pudding between two ramekins/bowls and refrigerate covered for at least 3-4 hours. Serve, topped with mango dices.
*Consume the pudding within 1 day of making it.
*Instead of mango, you may use strawberries/raspberries.
- 2 and 1/2 Tbsp unsweetened cocoa powder
- 1/4 tsp instant coffee powder
- Pinch of salt
- 1/2 ripe (large) avocado
- 1/2 ripe (large) banana (fresh or frozen)
- 1/4 cup honey/maple syrup/date syrup
- 1/2 tsp vanilla extract
- 1/4 cup water
Directions:
Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide between two Popsicle moulds. If you do not have Popsicle moulds then divide between two paper cups like I did and cover with tin foil, poke the center of the foil with the Popsicle stick. Chill in freezer for at least 8 hours/overnight, demould and serve immediately.
P.S. Want to make these Pops even more chocolaty? Cover them with the chocolate magic shell just like a professional by following this easy-peesy tutorial.
P.P.S. Use white chocolate for these Pops! 😉
