I know.

I keep posting vegan and gluten-free recipes when I am neither vegan nor gluten-free.

My brother actually brought this up the last time we were all together.

So what gives?

With very little exception, I eat pretty much everything.

And more importantly, I can eat everything.

I realize that I’m in a very lucky position because I don’t have to put restrictions on the foods that I eat due to health or other reasons. However, I know plenty of other people who aren’t so lucky.

I also realize that one day my luck may run out and, for whatever reason, I may have to change the way I eat. So I think it’s important for this blog to have something for everyone, regardless of dietary restrictions.

The short time that my husband and I spent failing as vegans about a year ago allowed me the opportunity to discover new recipes as well as vegan cooks, bakers, and bloggers that I still follow today.

I will say that once I stopped eating animal products, I felt better and looked better than I ever have in my life. I highly recommend it to anyone.

Sadly, my weak constitution coupled with my fondness for butter, cheeseburgers, seafood, and cheese kept me from becoming a role model vegan, or any kind of vegan for that matter.

Even though we gave up on veganism, we continue to incorporate quite a few of those vegan recipes into our everyday cooking and baking, but I like to put my own little spin on them from time to time.

This chocolate pudding is based on a recipe that I came across about a year ago but didn’t really care for. So I spent a little time tweaking it until it was just right. It’s a much healthier alternative to the powdery boxed stuff and almost as simple.

You will need a food processor or a blender but that’s about as difficult as this gets. You’re basically just going to dump everything into the machine and let it do the work for you.

I also want to note here that there are so many different variations on this recipe out there in blogland and on pinterest and it all comes down to personal preference. So with a little trial and error, maybe a little adjusting here and there, you’ll find what works for you.

I prefer honey or maple syrup as a sweetener but maybe you prefer agave or brown rice syrup.

My husband likes a pinch of cayenne mixed into his and sprinkled on top for good measure. I need a little sea salt on top.

Go with your heart on this one.

Chocolate Avocado Pudding

1 large ripe avocado – pitted and roughly chopped

3 tbsp cocoa powder

1/4 cup vanilla almond milk (gives the pudding the best flavor but you could substitute any milk)

1/4 cup honey or maple syrup (I used about 1/8 cup of each)

1/4 tsp cayenne plus a pinch more for the top

Just dump all of that in your blender or food processor and blend until it’s perfectly smooth.

Add more honey or maple syrup if you think it needs more sweetness, then cover and let it chill for about thirty minutes. It’s better eaten cold.

You can eat it as is or use it as a dip for fruit, or smear it on a warm tortilla with some thinly sliced strawberries or bananas, or use it as a frosting for cupcakes, and I’m pretty sure that you could make pudding pops out of it.

I’m going to have to try that.

If you’re not a fan of heat, you can leave the cayenne out and add a little instant espresso powder, chocolate chips, peanut butter, or just leave it plain.

You’re probably wondering if you can taste the avocado.

I would be.

If your pudding is nice and chilled and your avocado wasn’t overly ripe, you shouldn’t be able to taste it. Additionally, eat this the day it’s made. If you dig this out of your refrigerator three days after you make it, the avocado will have overwhelmed all of the other flavors and you’ll hate it.

So… don’t do that.

Tags: gluten-free, vegan