Known in the past as the “Alligator Pear”, due to the fact the conquistadors could not pronounce the Spanish word “Aguacate,” avocado is now a staple in homes around the world.
The avocado is native to Puebla, Mexico and introduced in the 1600’s to Spain, but by then it was already being produced in Latin America. Its large seed made the propagation of it easier and it reached the United States by way of California in the 19th century, converting this state into the largest producer of avocados in the US.
Another health crop of Mexico is Cacao, which is full of antioxidants and a proven source of PEA (Phenylethylamine). That feeling you get when you’re in love? It’s the same adrenal-related substance that chocolate provides! Enjoying raw cacao does take getting used to, as it is not the sugary, preservative-laden treat we get at the store. Almost everyone will be able to enjoy it however, since it is: gluten-free, lactose free, Paleo friendly and vegan. Raw Cacao adds depth to your desserts, as well as an earthiness that will satisfy your deepest cravings.
One of those cravings is Chocolate Pudding. Comforting and decadent, with a base of smooth Avocados, this pudding can be adapted to your liking. Add a dash of cayenne pepper for a spiked up version, a few citrus peels for a tart balance of flavors or a splash of rum for a 5 o’clock pudding!
A few more avocado recipes you might enjoy:
Marnely Rodriguez, author of the food blog, Cooking with Books. A graduate of The Culinary Institute of America, has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. Currently residing in Santo Domingo, Dominican Republic where she is an endless search for Caribbean flavors, tropical fruits and gastronomic inspiration. Follow her on Twitter: @nella22
- 1 medium avocado, pitted and chopped
- 2 tsp organic maple syrup
- 1 tsp cold-pressed coconut oil
- 2 tbsp raw cacao powder
- 1/4 vanilla pod, scraped
- 2 tbsp unsweetened shredded coconut
- Pistachios, to taste
1. In a small food processor, puree avocado and maple syrup until smooth.
2. Add coconut oil, cacao powder and scrapings of vanilla bean. Continue pulsing until creamy.
3. Reserve in the fridge until ready to serve.
Serve layered with unsweetened coconut flakes and crushed pistachios.