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Raw chocolate avocado pudding – sometimes referred to as “Chocomole” – is a favorite recipe among those exploring the potential of raw food cuisine. This is a delicious and satisfying dessert that tastes even better because it is guilt-free!
Raw chocolate pudding recipes are usually made with a base of avocados, which give a creamy, silky texture while leaving no hint of their presence in the finished product. Usually, dates are used as the sweetener of choice although sometimes raw food recipes may include maple syrup or raw honey as an alternative.
In this low carb and high protein version of raw chocolate pudding, I’ve substituted dates with lucuma, yacon, and stevia. These are all low-glycemic sweeteners that are suitable for those who don’t do well with a lot of sugars in their diet. This recipe may also be acceptable for people following a Candida diet.
The protein powder helps to compensate for some of the thickening that would normally be provided by dates. If you prefer to leave it out the recipe will still work just fine.
However, I recommend adding a little vanilla extract or fresh vanilla bean if you choose to do so. You may also need to reduce the amount of water.
Low Carb Raw Chocolate Pudding
3/4 cup water
1 scoop vanilla rice protein
3 tablespoons cacao powder
2 tablespoons lucuma
1 tablespoon yacon
1 teaspoon maca (optional)
1/8 teaspoon cinnamon
Stevia to taste (I prefer Now Foods brand)
Place all ingredients in a blender or food processor and blend slowly until a creamy consistency is achieved. Adjust stevia to achieve your desired level of sweetness.
You can enjoy this immediately but it tastes better if you place it in the fridge to cool and set for a couple of hours. Try adding sliced strawberries or raspberries to your raw chocolate pudding for extra antioxidants.