When I first started following a Plant-Strong Diet, I thought I was doomed to a life of denial. So many of my beloved foods like bacon, ice cream, cheese and anything with sugar were off-limits. How could I possibly live like that?
At first, I couldn’t. I cheated over and over again, especially on sugar! I can’t tell you how many late night trips I made to Albertson’s for Ben & Jerry’s those first few months. Binging so much got me worried that I’d give up, so I signed up for a plant-based dessert cooking class.
I went to the class with low expectations. I didn’t think it was possible to make yummy goodies without sugar, butter or cream. And the little hope I had plummeted as I watched Certified Holistic Health Coach, Katherine Nilbrink, put an avocado, dates, cocoa and an orange into a blender. This didn’t look appetizing to me – avocados were for guacamole, not sweets.
Once blended, the concoction looked similar to pudding, but I knew what it was made out of. Samples were handed out and I tentatively tried it. To my amazement, it was good, in fact it was delicious! It tasted just like sugar-laden, dairy cow chocolate pudding.
This was a turning point for me. It was when I realized that a plant-based diet doesn’t have to be about denial. And it’s not about denial for me anymore. I’ve discovered so many delicious plant-based recipes that I eat better now than I ever did before. I love eating plant-strong now.
Because this Orange Chocolate Pudding was important in my plant-strong transition (and because it’s so yummy)I’ve asked Katherine if I can share her recipe. She said, “Sure!”, so here it is.
Chocolate Orange Pudding
4 avocados (this can be replaced with l package of silken tofu)
¾ cups cacao powder
1 cup pitted medjool dates, soaked in water for 20 minutes
2 tsp. vanilla
1 tsp. orange zest
1 orange, peeled
Mix in food processor or blender until really creamy. I let it just blend for a LONG time – this adds some air to it and makes it even more ‘fluffy’. Add water as needed for desired texture.