Skinny Chocolate Avocado Banana Pudding & Pops – Raw! ~ For Two

Raw Chocolate Avocado Banana Pudding1

 

Raw Chocolate Avocado Banana Pops1

 

Okay, so I”m ashamed to EVEN call this a recipe but in actuality it is! However simple it might be. Sometimes simple is all we need. Simple is beautiful. We are experiencing summer at full force and I want to spend minimum time in kitchen that too away from stove and oven. Of course, still wanting extraordinary food to appear magically on my plate so I’m all about quick recipes nowadays. Cold salads, iced coffees/teas, cold cereal, smoothies and frozen fruit treats are what my days are made of.

A raw pudding. And pops. Same ordinary ingredients with just a bit of tweaking gets transformed into two incredibly delicious desserts. Desserts which are healthy and skinny at the same time. All you need is a high-speed blender. And some chocolate, cocoa powder to be specific. And avocado and banana. Avocado-haters, do not fret. You can not taste avocado. Promise! My husband truly hates avocado from the bottom of his heart, if used in anything other than guacamole and he couldn’t tell! Yes, I didn’t tell him beforehand and he couldn’t make out. Win! Also, you can totally have these for breakfast! 😉

 

Raw Chocolate Avocado Banana Pudding2Raw Chocolate Avocado Banana Pops2

 

Each recipe serves two but you can easily double, triple or quadruple the recipe to serve more people or have bigger portions. Stay cool this summer with these cool recipes up your sleeves!

Happy Monday you all!

Raw Chocolate Avocado Banana Pudding:
Serves: 2 | Prep time: 2 minutes | Chill time: 3-4 hours
Ingredients:
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp instant coffee powder
  • 1/8 tsp ground cinnamon
  • Pinch of salt
  • 1/2 ripe (large) avocado
  • 1/2 ripe (large) banana (fresh or frozen)
  • 3 Tbsp honey/maple syrup/date syrup
  • 1/2 tsp vanilla extract
  • 10-12 dices of fresh, ripe mango, for garnish

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide the pudding between two ramekins/bowls and refrigerate covered for at least 3-4 hours. Serve, topped with mango dices.

*Consume the pudding within 1 day of making it.
*Instead of mango, you may use strawberries/raspberries.

Raw Chocolate Avocado Banana Pops:
Serves: 2 | Prep time: 2 minutes | Chill time: 8 hours/overnight
Ingredients:
  • 2 and 1/2 Tbsp unsweetened cocoa powder
  • 1/4 tsp instant coffee powder
  • Pinch of salt
  • 1/2 ripe (large) avocado
  • 1/2 ripe (large) banana (fresh or frozen)
  • 1/4 cup honey/maple syrup/date syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup water

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide between two Popsicle moulds. If you do not have Popsicle moulds then divide between two paper cups like I did and cover with tin foil, poke the center of the foil with the Popsicle stick. Chill in freezer for at least 8 hours/overnight, demould and serve immediately.

P.S. Want to make these Pops even more chocolaty? Cover them with the chocolate magic shell just like a professional by following this easy-peesy tutorial.
P.P.S. Use white chocolate for these Pops! 😉

 

Healthy Avocado Chocolate Cake

Healthy Avocado Chocolate Cake1

 

Let’s take a little flashback. If I talk about my childhood, back then, Diwali meant school holidays, new clothes, bags full of firecrackers, family gatherings, chants from morning & evening Pujas, Rangolis and stuffing our mouths with cardamom, saffron, coconut, mawa, besan and ghee kissed sugary sweets.

I moved out of the house and city once I started going to college. As  being in a medical profession, we were hardly entitled to any leaves let alone a Diwali break. So most of my Diwalis were spent in hostel with friends, missing my family. It had its moments but I missed my family.. A lot…

After college, I immediately got married to the love of my life and from then on, I have been spending Diwali with him and my new family. After so many years, so many things have changed but many things remain just the same like Pujas, Rangolis and family gatherings. My eating habits have changed for good and I prefer making my sweets healthier and low-cal. The recipe I am posting today is one such healthy cake and perfect for the festive season as it is egg-less!

 

Healthy Avocado Chocolate Cake2

 

Healthy Avocado Chocolate Cake3

 

The cake overall has just 2 Tbsp of extra-virgin olive oil. Don’t be surprised! Our secret ingredient here is avocado which compensates for the butter fat. You can’t taste the avocado in the cake as the richness from chocolate masks it completely. Not even pickiest of eater will be able to tell! So make this ultimate soft, moist and super-chocolaty cake for the mother of all the festivals… Diwali!

Light Food means Light(er) You! After all it is a Festival of Lights!

It has been 10 years since I moved out and I still miss my family on each and every festival that I’m not able to spend with them. Enjoy all the time you get to spend with your family and loved ones. Make precious memories to be cherished forever.

 

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Rangoli I made today! Not a masterpiece but still!

 

 

Happy and sparkling Diwali to all my readers 🙂

Healthy Avocado Chocolate Pan

Yields: 1 9-inch cake | Prep time: 10 minutes | Bake time: 35 minutes | Total: 45 minutes

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1 ripe avocado, pitted, peeled and pureed
  • 2/3 cup honey (I used 1/2 cup honey + 1/4 cup brown sugar)
  • 3/4 cup milk
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat the oven 180°C/350°F. Grease a 9-inch quiche pan.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, espresso powder and salt.
  3. In another medium bowl, whisk together avocado puree, honey (or combination of honey and sugar if using), milk, olive oil and vanilla extract.
  4. Make a well in the center of dry ingredients and add wet ingredients in 2 additions. Mix slowly until just combined. Do not over-mix.
  5. Pour the batter to the prepared quiche pan and sprinkle with chocolate chips. Bake in the oven for 33-35 minutes till the toothpick inserted in the center comes out clean. Let cool completely before slicing. Serve as is or with vanilla ice-cream.