I have to laugh at the fact that I'm posting this dish because I can only think about the amount of professional food friends who I've worked with throughout my career opening their computer to read "Vegan" on my blog. That's right guys...I have turned! All of those years of classic French training and 10 course tasting meals are the past. I've really discovered myself since moving back to L.A. and after consulting my yoga instructor, acupuncturist, reflexologist, holistic nutritionist, and listening to my chakras... I'll say it loud and proud:
I'VE GONE VEGAN!
Who am I kidding? Of course I haven't. However I am a California girl which I think might predispose me to loving anything with avocado and dates. I have also come to realize that I no longer have the metabolism of a 10 year old and can't depend on chocolate snack packs to get me through the day.
After seeing a version of this pudding at my local hippie Whole Foods and the ridiculous price ($6.59 for less than a cup??), I decided to just make my own. I'm not a big tofu fan but the avocado/dates/cocoa really take over here and turn this into a seriously simple and healthy treat.
p.s.- what is a chakras? Inquiring minds would like to know.
INGREDIENTS: (makes about 5 cups)
- 3 small ripe avocadoes
- 14 oz. soft tofu
- 1 cup pitted dates (freshest/moistest is best)
- 2 ½ tbsp. cocoa powder
- ½ cup water
- 1 tbsp. vanilla extract
- ¼ teaspoon kosher salt
In a blender or food processor, combine all ingredients and puree until smooth.
*Strain if any small clumps remain.