I have a lot of recipes that I love making for other people: one because they help me to prove people wrong on how delicious vegan food and clean eating can be. And two, they are absolutely delicious. Out of all of them, this recipe has been my absolute favorite for the past two years. It is super fast to make with minimal ingredients and tastes so decadent. Plus it is a lot of fun to see people’s faces when you tell them what it’s made out of. The main ingredients sound more like they belong on a salad than in a dessert: basil and avocado.
I know when most of you think of basil your mind probably doesn’t immediately jump to a sweet chocolate dessert. It is more likely than not a savory Italian dish instead. But that is just another reason that I love this recipe and how it surprises people. This dessert completely changes your mind on what basil can be used for and actually really makes me want to see what other recipes I could come up with that have basil unexpectedly in it.
The possibilities are limitless.
Now some of you may feel that labeling a pudding recipe as a dessert is a bit of a stretch and it should actually be considered a snack. But that definitely isn’t the case with the way I make it. For this recipe specifically, I always bounce back and forth between calling it a pudding or a mousse. It is extremely thick and rich like a mousse, but still smooth like a pudding. Which do you think I should label it as? Have any of you ever tried a pudding made out of avocados?
This recipe is kind of like my version of banana bread. It is a super easy way to repurpose food that would otherwise need to be thrown away. When I have too many avocados in the house that are beginning to turn ripe at the same time, I will make this recipe. Sometimes I will peel and freeze the avocados to use in this recipe later if I’m not in the mood for something chocolatey. But that is rarely the case. If this recipe is made, I can guarantee someone in the house will demolish it. I still remember the first time I made this. Foolishly, I left the container of it in the main fridge overnight and the next morning it was completely gone. I never did find out which rat ate it.
Which is really funny to me because as a vegan, I often get the joke (or genuine question) of ‘what do you eat? Twigs? Branches? Grass?’. Even my younger sister, originally thought I only ate seeds, nuts, and berries. In her mind, she thought I was basically eating like a bird. This is probably why I find such enjoyment in creating absolutely delicious recipes like this that no one would ever expect to be vegan.
Since I have been doing this, my sister’s mind has completely changed. She has seen me put away a whole tray of brownies during the holidays and has even called me ‘the worst vegan ever’. Because in her mind there is no way everything I eat can be vegan and as clean as it is.
But surprise! Just like this recipe most (if not all) of my desserts have a very clean ingredient list without all of the processed sugar or other harsh ingredients. This enables me to eat the same amount of chocolaty goodness that I would normally eat without all of the terrible stomach aches or sugar crashes that would come with it normally
Quickly changing topics though, a little counterintuitive if you ask me, but what kind of chocolate is your favorite? Dark? Milk? White? None? I use to be a milk chocolate fanatic and right after going vegan I was desperately searching for a replacement chocolate that could hit this craving right on the head. I don’t know if it’s because I have gotten older or my tastes have just changed but I no longer have those cravings. Instead, I have completely switched to the dark side (Sorry. I couldn’t resist).My younger self would be absolutely petrified at the thought.
But if you aren’t the biggest dark chocolate fan, fear not. This recipe meets somewhere in the middle between milk and dark chocolate so everyone will be able to enjoy it.
And although I love eating this recipe straight from the bowl with a spoon, it also is perfect for using in other desserts as well. I have used it as a pie filling, a layer of a cake instead of frosting, and even just a pudding cake with several different flavors that work well with it. The last one is my personal favorite. It is so good! And you can easily change the basil for something else if you are going for a different taste in your recipe.
- 2 avocado flesh
- 4-6 basil leaves
- 1/2 cup agave nectar (I used amber raw agave)
- 2 tablespoons of cacao powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- In a food processor, combine all ingredients and allow to blend until a smooth consistency is reached (roughly a minute). Remove the mixture from the processor and pour into a serving bowl. Cover the bowl and place it in the fridge or freezer until chilled. Remove the the pudding, uncover, and enjoy~