Thank you to Mothering member mphillips for contributing this recipe. Find more recipes here.
Serves 4-6 generously as pudding. Makes quite a few frozen pops. I love serving this to my picky toddler who will currently rarely eat fruits or veggies for me unless I find a way to disguise them — but who would eat nothing but chocolate if I allowed her to! She frequently asks for “chocolate pudding.”
- 1 16oz package silken tofu
- 2 large handfuls (about 4 oz) baby spinach (washed)
- 1 large overripe banana
- 1 ripe avocado
- 6 pitted dates
- 3 heaping tablespoons cocoa
- 1/4 teaspoon salt
- honey to taste
- (a touch almond milk or other dairy free milk – I like to use dairy free because dairy products make it difficult for our bodies to absorb the iron from the spinach)
Place all ingredients (in the order listed) into a blender. Pulse until the spinach has blended well – adding a bit of the dairy free milk if needed. Continue to blend until everything is incorporated and it looks just like chocolate pudding. Taste and add honey according to your preference for sweetness. If making fudge pops, pour into desired popsicle molds and freeze for at least 6 hrs — overnight is best. I have also added other fruits when I feel like it – feel free to play, just remember to taste as you go!
Serve it to your chocolate loving kiddies (or adults)!