Chocolate-Orange Pudding

Sure to please the whole family, this pudding actually resembles an elegant mouse.

2 cups avocado, mashed
6 Tbs raw cacao powder
2 Tbs raw carob powder
2 tsp orange zest
4 dates, pitted, and soaked at least 45 minutes
¼ cup date soak water
¼ cup agave nectar
3 Tbs freshly squeezed orange juice

  1. Place all ingredients in a food processor fitted with an S blade. Process on high speed for 40 seconds or until a smooth consistency is reached.
  2. Serve immediately or store in an airtight container in the refrigerator for 3 to 5 days.

Variation: substitute ½ teaspoon mint extract for the orange zest, or try adding 2 Tbs rosewater.

Tasteful Tip—Carob powder lends a creamy texture that cacao has a hard time achieving. If carob powder isn’t available, replace it with cacao. You can also replace the cacao with carob powder if the cacao isn’t available. If you add a small amount of nama shoyu to any dish containing raw cacao, it creates a much deeper chocolate flavor. Try adding ½ tsp to this recipe and taste the difference.   Add more or less depending on preference.

From The Complete Idiot’s Guide to Eating Raw, by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray

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