So I fell off the face of the blogosphere for a while, and I apologize. April was a weird month. It was final paper season. Paper season...is a strange time. It turns us students into hermitic, caffeine-consuming, library/apartment dwellers. We retreat from the world, shy away from the sun and stare at computer screens for hours. And watch cat videos on youtube.
And so, for the month of April, I turned into a hobbit: I lived in the dark with the blinds down, barely left the apartment, and ate almost constantly. So I guess I was more like a well-fed Gollum. In the beginning, I attempted to maintain some semblance of normalcy. Groceries were bought. I put on pants. But these things lost importance. Pants lost importance. Pajama pants became infinitely preferable.
Exercise? A thing of the past. If I ran up the stairs in my apartment energetically once or twice I felt like I had put in a good day's worth of cardio.
My sleeping schedule went crazy. My diet went crazy. I made experimental crepes. I ate said crepes. Many of them. My coffee intake increased. One night, during a particularly long night of paper writing, I ate an entire bag of tortilla chips. But they were pretentious organic tortilla chips claiming they were nutritious. Which makes consuming them totally okay. Right?
But this period of my life is over, thank god. A whole month of procrastination and ridiculously late nights. And chocolate pudding. Did I mention I made a lot of chocolate pudding? Because I did that too. Only it was a lot more nutritious than a bag of tortilla chips. Even pretentious tortilla chips.
This version of chocolate pudding is no-bake, vegan, and healthy. And it's extremely simple to make and delicious. I swear - I even have multiple testimonies to back me up! It will fool even the biggest sugar junkies. And if you whip up a batch - or two - it won't be completely terrible if you eat it all.
Silky Chocolate Pudding
Making pudding with avocado has become pretty popular, and no wonder! The avocado adds a silky richness, not to mention a major nutritional boost. However, if you leave out the avocado, you'll have a delicious and all-natural chocolate sauce on your hands, to pour on ice cream, or even on your morning oatmeal if you care to start the day with a little indulgence.
1 cup Pitted Dates, packed
2 1/2 cups Hot Water
1/4 cup Cocoa Powder
1/2 tsp Salt
1 Ripe Avocado
1 tsp Vanilla (optional)
Makes approximately 3 cups.
1. Sort through dates to make sure all the pits have been removed. Measure them and add to a blender, then pour the hot water over the dates. Let them soak for 10 - 15 minutes.
2. After the dates have soaked, add the cocoa, salt, and vanilla, then the flesh of the avocado. Blend on high until smooth, pausing to stir or wipe down the sides of the blender as needed.
3. Pour the pudding into an airtight container, transfer to the fridge, and let it set for 2 - 3 hours. You can eat it warm, but I find the flavour comes through much better when it's cold. It will keep in the fridge for at least 5 days - if it lasts that long!