Secret-Ingredient Chocolate Pudding


Recipe from: me

This is one of my all-time favorite recipes. It makes a decadent breakfast or a refreshing afternoon pick-me-up, and it’s easy. It tastes creamy and luxurious and indulgent, and yet… it’s actually healthy for you as well as low-glycemic.

There is one little catch though, and that’s the secret ingredient. I wish I could make you taste it before I unveil this ingredient to avoid bias. See, the first time I made this I was doing it as a favor for my mom, and I was certain it would be absolutely nasty. But I tasted a little bite, and the rest is history.

So what is this mystery ingredient? Avocado. Seriously, just try it.

Ingredients: (all measurements approximate)

  • 1 just-ripe avocado, chilled in the refrigerator for several hours (you don’t want it firm, but if you wait until it is too soft the flavor tends to be more potent)
  • 1/2 c. coconut milk, chilled (for 100% raw, make your own by blending coconut meat and coconut water in a high-power blender)
  • 2 tbsp. cocoa powder
  • 1/4 c. coconut sugar (can use agave nectar instead, or xylitol for the yeast cleanse diet)
  • 1/2 tsp. vanilla
  • fresh berries for garnish


Slice the avocado in half and carefully remove the pit. Scoop out the flesh into a blender. Add a little of the coconut milk– just enough to cover the blade of the blender. Puree the avocado until smooth and creamy with no lumps (this will take longer the less ripe the avocado). Add additional coconut milk as needed to help the blender run smoothly. However, adding too much at once can make it much more difficult for the blender to catch all the lumps in the avocado.

Now, spoon in the cocoa powder and coconut sugar, the vanilla, and the remainder of the coconut milk. (I sometimes add more coconut milk to make the consistency more milkshake-like instead of pudding-like. I recommend doing this the first time if you’re squeamish about the avocado, since the flavor of the coconut helps to conceal the flavor of the avocado.)

Blend until smooth. Taste and adjust cocoa powder and sweetner to desired chocolateyness and sweetness. Spoon into a glass or bowl and chill for 1/2 hour to an hour. (I skip that step, teehee)

I like to garnish mine with fresh berries and mint leaves if I have them. Bon appetite!


Raw for Mother’s Day

#1 -banana crepes with coconut cream and fresh strawberries

#2 -tacos with golden flax corn tortillas, seasoned sunflower seed “meat” and fresh guacamole

#3 -cocoa-coconut ice cream

Recipe from:

Pureed ripe bananas and lemon juice are dehydrated and cute with large biscuit cutters to make crepes. Cream is made by creaming fresh coconut meat with some of the coconut water, agave nectar, and freshly scraped vanilla bean. Sliced strawberries complete the ensemble.

Recipe from: Raw Food, Real World

Tortillas are made by pureeing golden flax seeds, raw frozen corn, a red bell pepper, fresh lime juice, salt, a limited spices. “Meat” is made by soaking sunflower seeds, sundrying tomatoes, and processing them with scallions, cilantro, agave nectar, and the usual assortment of taco seasonings–cumin, chili powder, cayenne, garlic powder, coriander, etc. Guacamole is made with ripe avocados, lime juice, diced tomato, garlic paste, cumin, chili powder, and salt and pepper. Stir in a little cilantro, frozen corn, jalapeno, and diced tomato.

Serve with shredded lettuce and diced tomato.

Recipe from: unknown

The meat of numerous coconuts is creamed with several cups of almond milk, coconut sugar, cocoa powder, and freshly scraped vanilla bean. Pour into an ice cream maker and out comes luscious, creamy, melt-in-your-mouth ice cream.

Key Lime Pie

Recipe from: Rainbow Green Live-Food Cuisine, altered by me

Beautiful, refreshing, and carb-free. What more can you ask?


  • 2 cups pecan meal (made by grinding pecans in a small food processor or blender)
  • 1/2 tsp. nutmeg
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. sea salt
  • 1/4 – 1/2 tsp. extra virgin coconut oil
  • (optional) 1 tbsp. coconut sugar
  • 2-3 ripe avocados, chilled in the refrigerator
  • the meat of two young coconuts (can be substituted with coconut milk from a carton)
  • 1 cup coconut water (see above)
  • 6 tbsp. lime juice
  • 6 tbsp. lemon juice
  • 1 tsp. vanilla extract in glycerin (We buy ours from Trader Joe’s. Skip the vanilla if you only have an alcohol-based variety)
  • 1/2 tsp. sea salt
  • stevia to taste


To make the crust, process in a blender or food processor the previously-measured pecan meal, nutmeg, pepper, salt, coconut sugar (if using), and 1/4 tsp. coconut oil. If you don’t have coconut oil on hand, use a neutral-flavored cooking oil (no olive oil). The mixture should be just slightly moist enough to press into a pie dish and hold its shape. Add a smidgeon more oil if necessary. Then, firmly press the mixture into a pie dish or several small tart pans. Freeze for one hour.

Meanwhile, if you’re feeling adventurous, crack open two young coconuts, drain the water, and scrape out the coconut meat. If you’re not feeling so adventurous, or, if you don’t have a high-speed blender such as a vita mix, measure one cup coconut milk from a carton. Scoop out the flesh of your avocados (two if using small tart pans, three if making a traditional-sized pie). Blend the avocados, coconut meat + water/or measured coconut milk, lime juice, lemon juice, vanilla, and stevia. Start with a good ten drops of the stevia, then sample and contuing adding more drops until you reach your desired sweetness. Everyone’s taste seems to be different when it comes to stevia.

When the mixture is light and creamy with no remaining avocado or coconut chunks, pour it into the frozen pie crust. Place the pie in the refrigerator for half an hour to let it set, then its ready to garnish with lime slices or serve as is.

Note: The filling will have the consistency of pudding and will not retain its shape when served, which is why mini tart pans are nice. The full-sized pie is a big mass of scrumptious mess.

Pina Colada

Recipe from: me

Exotic and refreshing! And totally wholesome. I love the simple complexity of the flavors.


  • two rings of pineapple, minus the centers, chopped
  • 1 ripe banana
  • a cup or so of coconut milk
  • a couple drops of vanilla in glycerine, not alchohol
  • a handful of ice


Put all the ingredients in a blender and blend it it all up. Enjoy!


Recipe from:

These were healthy and fresh and hearty, and they stuck with me for the afternoon. I enjoyed them, and while they were quite a bit of effort to make I enjoyed every minute of it and would do it again.

If you’re feeling ambitious, here’s the recipe:

There were just a couple things I did differently: First, I mixed about a teaspoon of salt in with the chip mixture before I dehyrdrated it and sprinkled even more on top, and to be quite honest I think it would have benefited from even a dash more. What are corn chips without salt? Secondly, I mixed in some taco seasoning to my cashew cheese. It made all the difference in the world. And Thirdly, instead of just avocados and tomatoes, I also added green onions and olives.

Oh, and I almost forgot. Not having a vita mixer, I ended up using regular coconut milk and nixing the water they call for.

Banana Nut Milk Shake

Very, very simple drink I made myself for breakfast just now. It only made half a glass, though, so maybe I should go back and make another…

Mix one very ripe banana (mine actually had black spots on the peel, but inside the banana looked fine and not mushy), about 1 1/2 cups almond milk, and a sprinkling of cinnamon in your blender until the banana gets whipped and foamy. Pour into a glass and dust with more cinnamon. Yummy.