I don’t know about you, but it seems like avocado-based puddings are EVERYWHERE these days (and by everywhere, I mean all over Pinterest). I love me some avocado (sliced and sprinkled with sea salt, in guacamole, on my burgers, in my salads, etc.) and I also love chocolate, so it wasn’t too much of a stretch to get me believing in the avocado-chocolate combination. I fiddled around with a few recipes, making my own adjustments here and there until I had absolutely nailed the creamy, cool texture of a traditional dairy-based chocolate pudding. And then, to justify it as a gym-friendly snack, I threw in some protein powder. Naturally. You’ll see that I do that with a lot of recipes. There are only so many egg whites, chicken breasts, cans of tuna, and Quest Bars (yes, there is even a limit to those, sadly) a girl can eat before she needs to get creative with her protein choices.
But, add MINT to the equation (an idea I first got from these ridiculously good No Bake Andes Mint Bars) and it was like the heavens opened with an angel chorus and I was bathed in a warm white light: Hallelujah! Mint Chocolate Avocado ECSTASY!
I’ll show you what I mean!
It’s hard to believe that could lead to in my mouth, but it did! Not even the slightest hint of an avocado aftertaste, which was the biggest complaint I heard from my primary taste tester (a.k.a. my husband). And here’s how you can make it happen, too. Of course, you have to actually LIKE the mint chocolate combination to begin with (and who doesn’t right? Well okay, okay, if you don’t, then omit the mint extract and use vanilla extract instead, but don’t blame me if you think you can still taste avocado).
Mint Chocolate Avocado Protein Pudding
This creamy, cool, high-protein treat is dairy-free and can be made vegan depending on your choice of sweetener. Packed with healthy fats and fiber from the avocado, this is a guilt-free chocolate indulgence for any time of day (or night).
Author: The Golden Graham Girl
1 ripe medium avocado (200g)
3 tbsp liquid sweetener (63g) – honey, maple syrup or agave nectar
3 tbsp unsweetened cocoa powder (15g)
2 scoops (42g) Sunwarrior Brown Rice Protein Powder – I get mine here*
1/3 cup (80g) unsweetened almond milk
1 tsp (5mL) mint extract
1. Remove the skin and pit from the avocado and place chunks in a blender or mini food processor.
2. Add remaining ingredients.
3. Blend until smooth and creamy, scraping down sides with a rubber spatula as necessary.
4. Divide into 3 bowls, ramekins or containers and refrigerate for at least 30 minutes (for optimal minty-coolness).
Calories: 238 Fat: 10.8g Carbohydrates: 26.9g Sugar: 17.7g Fiber: 8.1g Protein: 11.8g
Can be kept in the frige in a covered container for 4-5 days.
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