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Guest Post: Mel Scott

When I Must Have Chocolate

Originally Published June 12, 2016, by Mel Scott on BlindAlive

Full disclosure: I am addicted to chocolate.

Of all the common vices in the world, chocolate addiction isn’t really so bad if it is done right. I am not saying, “in moderation.” I strive toward moderation in most things, but I do not achieve perfection when it comes to eating chocolate.

My chocolate habit has been refined over the years and so has my language around it. Now, I say it is “my daily dose of chocolate.” I make it more of a ritual instead of an all-out binge. There are days though when all rules go flying out the window. I like to say, “The defenestration of moderation has occurred.” The big word makes it feel more palatable — pun intended.

Sometimes I must have chocolate pudding; I absolutely adore it. I monitor everything that goes into my body carefully, and there is absolutely nothing in this recipe that is bad for you. Of course, I do not share it with my husband. In fact, I eat all of it before he gets home, or I might hide it in the back of the refrigerator.

In my favorite chocolate pudding recipe, there is plenty of room for substituting ingredients. I like to add chia seeds, which will require more liquid. I add nuts too. This is really a base you can modify in all kinds of ways. You can change the milk or delete the vanilla. Just play around with various combinations of ingredients.

Here is the recipe:

Chocolate Avocado Pudding with Coconut Milk

Total Time: 10 min

Prep Time: 10 min

Cook Time: n/a

A creamy delicious pudding that is chock-full of nutritious ingredients. The creamy texture of this snack/dessert is largely attributable to the gorgeous avocado!

Ingredients

Serving Size: 2
1 + 1/2 ripe California Avocado, peeled and flesh removed from pit
1/3 cup quality cocoa powder (100% pure cacao)
1/3 cup pure maple syrup or honey
1/4 cup coconut milk
2 tsp vanilla essence

Instructions

Place all ingredients in a blender or food processor and blend until smooth. Serve immediately.

Of course, I love making this in my Blendtec Blender. Also, did you know you can use avocados in place of mayonnaise? I do it all the time. You can find this, and any number of creative uses for avocados at the California Avocado Site.

Check it out and tell us what you think on our Facebook page, Twitter, or via our BlindAlive Community on Facebook.

Enjoy yourself!

2 thoughts on “Guest Post: Mel Scott

  1. Sounds great. I also make a simple chocolate mousse. I take a can ot coconut milk or coconut creme, put in fridge over night. Next day, scoop out solid part, whip it like whipped cream, add cocoa powder, honey or stevia, whip agsin, refrigerate.

  2. I like the defenestration approach. It absolves with a smile–unlike the less eloquent expressions that politicians often hide behind, such as “Mistakes were made.”

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