Prep Time: Less than 10 minutes
Cook Time: 0 minutes
Over the last few months or so, the apple mint in my garden has gone wild. And I mean three-foot-tall-and-leaves-the-size-of-my-hand wild! Seriously, this plant is big, and I've been meaning to use it in something special for some time.
It was particularly warm this morning, so I felt like something cool and refreshing for breakfast...and something a little decadent. And then it struck me - this was the perfect time to make use of those luscious apple mint leaves!
This is such a simple recipe, but totally divine. It's healthy to boot, since the avocado, spinach and cacao pack a good dose of iron, potassium, magnesium, and vitamins B6, C and A. And FYI, mint has been known as a calming herb since before Ancient Egyptian times. So this pudding is gonna make you feel pretty good.
The best part is: it doesn't even taste healthy. The cacao makes the pudding rich and (obviously) chocolatey, so chocolate fiends, this one's for you. The date syrup gives the pudding a caramelly flavour and the avocados also make it creamy.
Regular ice cubes make the pudding cold without having to think ahead, but if you're planning to make this in the future, freeze some coconut, almond or oat milk in advance; cubes of these will make it extra creamy.
- 1 ripe avocado
- 2-3 tablespoons cocoa or cacao powder
- 3-4 tablespoons date syrup
- 1/2 cup spinach leaves
- A handful or two of fresh mint leaves
- 4-5 ice cubes or cubes of frozen non-dairy milk
- A dash of non-dairy milk
- A pinch of salt
- Optional fruit garnish.
This is as easy as it gets. Just put all the ingredients into a blender or food processor, and process until smooth. Add a little more non-dairy milk if you need to to get the blender going.
Check that the pudding is to taste; more date syrup will make it sweeter, more cacao more chocolatey.
Serve immediately and enjoy!
*Image courtesy Flickr creative commons.