Tuesday, 9 August 2011

Will Run For Rosemary Infused Chocolate Pudding

When I think of rosemary chocolate isn't necessarily the next ingredient that I think of.  You say rosemary I say roasted potatoes, cream of leaky potato soup, rosemary mint soap not chocolate.  When I saw the latest issue of Alive Canada's Natural Health and Wellness Magazine at The Wellness Shoppe the cover recipe was dark chocolate and rosemary pudding and suddenly chocolate and rosemary seemed like a brilliant combination (no I wasn't drinking).

I could have just followed the recipe but I was looking for an excuse to make chocolate avocado pudding and this was it.  Who needs table cream, cane sugar and chocolate when you have avocados, maple syrup and rosemary (and who are we kidding a chocolate bar barely makes it through the front door before it is in my belly)?

Rosemary Infused Chocolate Pudding
(4 small servings)


1/2 C unsweetened soy milk (almond, coconut or dairy would also work)
1 heaping TBSP fresh rosemary
2 large ripe avocados
2 Tbsp maple syrup
2 Tbsp cocoa powder

Begin by roughly chopping rosemary. 

straight from the garden

 Combine rosemary and milk in a small saucepan.  Bring to a boil and then simmer on low for approximately five minutes.  Remove from element and allow to sit for 5-10 minutes (the longer it sits the stronger the rosemary taste will be).  Strain.

infuse the milk with rosemary

Combine all ingredients in a blender (if you don't mind chunky guacamole texture you can skip the blender).  Blend until well combined.  You will likely have to scrape down the sides (a great opportunity to lick the spoon) and continue blending.

don't cut your tongue on the blender blades

Divide into four small bowl or use avocado skins.  Chill for 1-2 hours or eat immediately if you are impatient like me.

1 comment:

  1. Tried, tested and true. Possibly the best puddin' ever!