Raw Food Recipe: Cat’s Meow Chocolate Pudding
Oh my goodness, do I have a treat for you!
This sumptuous chilled pudding adds a rich, decadent touch to the end of any summer dinner party, but it’s also perfect for those of us in the throes of mid-winter.
This recipe is from my raw-food recipe book for children, called Monkey Mike’s Raw Food Kitchen: An Un-Cookbook for Kids!. But this is a very adult-friendly dessert, so be sure to try it out. It’s called ‘Cat’s Meow’ because you’ll be purring like a kitten once you taste it.
I’ve kept the recipe in child-friendly form below, so feel free to let the children in your life have a try at making this. In the e-book, recipes also feature colourful illustrations of ingredients and equipment.
Raw Food Recipe:
Cat’s Meow Chocolate Pudding
Serves 4 (makes 2 cups)
Ingredients:
1 cup raspberries,
fresh or defrosted- 2 avocados
- 2 tablespoons cacao
or carob powder 
2 teaspoons coconut oil (runny)- 2 teaspoons almond butter
- 2 teaspoons vanilla extract
or two-thirds of a vanilla bean 
1/3 cup agave nectar- 4 extra raspberries, as garnish
Equipment:
- 2 medium bowls
- Fork
- Sharp knife
- Chopping board
- Potato masher
- Measuring cups
- Dessert spoon
- Measuring spoons
- Blender
- 4 small dessert dishes
- Long, shallow plastic container
Directions:
1. Place the raspberries in 1 of the bowls. Mash the berries with the fork until they are well and truly squashed. Leave the bowl to the side while you prepare the rest of the pudding.
2. Cut the avocados in half all the way around the long part of each avocado. Pull apart the halves of each avocado, and use the dessertspoon to scoop out the stone from each half (throw away the stones, or keep 1 or 2 to grow into avocado plants!).
3. Use the dessertspoon to scoop out the creamy green flesh from each avocado, and put the flesh into the other bowls. Use the potato masher (or you could rinse the fork and use that) to mash the avocados until you can’t see many lumps.
4. Add the cacao powder to the mashed avocado, and stir the avocado and powder together with the dessertspoon. Scoop the mixture into the blender.
5. Add the coconut oil, almond butter, vanilla extract and agave nectar to the blender, and blend on low speed (turning it up to medium speed) until everything is well blended.
6. Rinse and dry the dessertspoon, and use it to put the blended mixture into the bowl containing the mashed raspberries. Mix thoroughly, and then spoon the mixture into each of the 4 dessert dishes.
7. Put the bowls into the long plastic container and carry the container to the fridge. Chill the puddings for at least 2 hours before serving. Serve with a raspberry on top of each putting.
P.S. Tip for Adults: You could just throw everything (except for the raspberries) in a blender, but I find that many blenders don’t mix the powder and avocado as well as when you do it by hand… but if you’re pressed for time, go for the ‘throw it in’ approach!
About Joanne Newell
Joanne is the lucky mother of twin girls, and is a *dream life* coach and the author of three recipe books, including the world’s first raw-food recipe book for children – Monkey Mike’s Raw Food Kitchen: An Un-Cookbook for Kids!. She believes that a natural way of eating is not only a gift to our children, but a gift to
ourselves.
Through her inspirational life-coaching business Rich Radiant Real, Joanne teaches women how to create abundance, vitality, and the lives of their dreams using universal law. To grab a free copy of Joanne’s luscious, 22-page, instantly downloadable guide called 7 Ways to Recharge Your Vibration & Attract the Riches of Life, visit www.richradiantreal.com.