Ahh, healthy desserts. There is nothing better than indulging in a rich, decadent dessert that you can eat completely guilt free. Especially when it’s chocolate. Because chocolate is pretty much the best thing ever. As you can see here, here, here, here, and here, I’m pretty partial to chocolate… Whoops. That’s a lot of chocolate recipes.
I’m not even ashamed.
Especially when they are super healthy recipes. As I am eating desserts like this, my mind is constantly blown by the fact that something so healthy can taste so delicious. There are SO many ways to sneak healthy food into your desserts!
This dessert is perfect for your Easter dinner because it’s not only super easy and quick, but it satisfies everyone’s dessert craving without making anyone feel weighed down and gross. And if you have kids, this is great because they are already packing in so much candy and chocolate from their egg hunts and Easter baskets! Might as well sneak some healthy dessert into their bellies :).
But I’ll tell you the best part about this pudding…the crumb. I don’t even know how it happened. I was about to not even include it because it’s Friday and I didn’t want to spend a bunch of extra time and dirty a bunch of extra dishes to create another addition to this recipe. But I am SO glad I did, because this Almond, Graham Cracker Crumb is one of the most delicious things I have ever tasted.
The almonds and graham crackers get nice and toasty, the butter melts together with the brown sugar and almost creates a toffee coating around the nuts and crackers. It is crisp, sweet, toasty, and absolutely perfect. And paired with the chocolate pudding — a match made in heaven. The smooth texture of the pudding with the crunch of the topping…best thing ever.
I want to use this topping for every dessert I possibly can in the future…ice cream, pie, cheesecake – it would be perfect with anything.
This is just an exciting recipe all around! You puree avocado, banana, a little bit of peanut butter, honey, coco powder, almond milk, and a touch of vanilla and end with this:
A thick, rich, creamy, chocolatey pudding that tastes far from healthy.
You can top this with whipped cream if you want. I think it is a delicious addition, especially when you stir everything together – the pudding, whipped cream, and the crumb – to form the perfect bite.
The true test for this recipe in my mind was if Seth liked it, because he absolutely HATES avocados (I know, he’s crazy), and avocados make up most of this pudding. So if he liked this, then you know it covers up any remants of healthy ingredients. And he loved it…really really really loved it. He was going on and on about how good it was!
So if he likes it, anyone would.
Now for Easter memory #4:
When I was little, I believed in Santa and the Easter Bunny harder than any other kid I knew. I took personal offense if anyone ever even alluded to the fact that they weren’t real. So when after Church on Easter morning, I caught my mom and my neighbor hiding Easter eggs around the yard for my brothers and I to find, I was just sitting there staring out the window in disbelief. I called my mom upstairs, and we sat on her bed, and I looked at her and said “Mom…tell me the truth…is the Easter bunny real? Just tell me. I need to know.” And she told me he wasn’t real, and then I cried. Cried hard. On her bed. This is such a funny memory when I think about it now because I was SO devastated over the Easter bunny not being real…it was as if someone had just killed my best friend. “Problems” in the mind of a little kid are so innocent and mild. Wouldn’t it be great if your biggest problems as an adult were finding out fictional holiday characters don’t actually exist?? That would be awesome.
This pudding would be perfect for your Easter dinner this year! Here is the recipe:
- For the pudding:
- 3 ripe avocados
- ¼ cup almond milk
- ½ cup coco powder
- ¼ cup plus 2 tablespoons honey
- ½ teaspoon vanilla
- 1 ripe banana
- 2 tablespoons peanut butter
- 1 pinch salt
- For the crumb:
- ½ cup chopped almonds
- ½ cup crumbled graham crackers
- 2 tablespoons butter
- 1 tablespoon brown sugar
- For the pudding:
- Add all the ingredients to a food processor and puree until the pudding is completely smooth. Add any extra sweetener to taste
- For the crumb:
- Add the almonds and graham crackers to a large saute pan and toast over medium high heat for a few minutes, stirring frequently
- Add the butter and let it melt
- Add the brown sugar
- Stir everything until the butter and brown sugar are coating all the nuts and crackers
- Let this mixture cook for a few minutes, stirring frequently
- To assemble, spoon the pudding into cups, top with whipped cream (optional) and a large handful of the crumb
*Vegan? Omit the crumb topping and substitute honey for a different sweetener*
*Gluten free? All you have to do is omit the graham crackers from the crumb and you are good to go!*
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!