In Seattle, where the June sun rarely waxes poetic, I soothe my vitamin D deprived brain by indulging in chocolate.
So long as men can breathe or eyes can see,
So long lives chocolate, and this gives life to me.
Ok, so I took some liberties there with dear daddy Shakespeare, but please don’t mind me….just eat more chocolate, because no matter where you are, sun or no, chocolate just makes you feel good. And I’m all about feeling good AND keeping the carb count low, while keeping the nutrient density high. Check this out:
Low-Carb Chocolate Avocado Pudding with Raspberries
1 cup Lowfat Yoghurt (Whole foods in Seattle carries LACTOSE FREE COW’S MILK yoghurt now, check your local stores if you like yoghurt but are lactose intolerant and don’t dig goat or soy yoghurt)
1/3 cup cocoa powder
1/2 cup sugar-free maple syrup (or use Agave Nectar for those of you not super concerned with carbs)
1/4 cup almond milk
1 tsp. vanilla extract
1/2 tsp. sea salt
Stevia, to taste (go light on adding Stevia, always underestimate, it’s potent stuff and can easily overpower)
Fresh or thawed frozen raspberries, for garnish
Place all ingredients, save for the Stevia and Raspberries, into a high-powered blender or food processor, and blend until smooth. Taste, and if it isn’t sweet enough for your taste buds, add small increments of Stevia until it’s as sweet as you like it. Chill. Serve with raspberries or any other fruit garnish (raspberries are the lowest carb berry out there, just fyi….)
*Note: You can leave out the Yoghurt if you want this recipe to be vegan, the pudding will just be a little thicker, and a little more avocado-y tasting.
Estimated carb count per serving: 5
Yield: 6-8 servings
I got the inspiration for this recipe here, from one of my other favorite food blogs, and adapted it for low-carb.