Food52
Nobody told my chocolate-loving self that severe food intolerances would mean being forced to cut out my favourite sweet treats. So I didn't. Instead, I devised other ways to satisfy my cravings. I originally made this pudding with cashews and coconut and while it was delicious, it was also incredibly heavy. However, replacing them with hemp and avocado makes for a lighter consistency and texture -- exactly what I miss when I think of the chocolate pudding of my childhood. I grew up in Belgium where Danette by Danone was the chocolate pudding of choice (terrible, I know). The ad went "tout le monde se leve pour Danette" ("everybody stands/gets up for Dannette'). Unlike the mass-produced version, my pudding is so chock-full of healthy ingredients, it will actually give you the energy you need to get up and go. One piece of advice: I don't usually tell people what is in this pudding until after they have tasted and loved it. Though it's officially a dessert, my favourite time to enjoy this is on a rainy Sunday afternoon, with a good movie (I created this recipe before my daughter was born, when such things still existed). You can also use frozen raspberries. Make sure you give them time to thaw.
