Chocolate Raspberry Avocado Pudding

Back in February I was honored to exchange guest posts with my friend Jennifer at Hybrid Rasta Mama.  In case you missed the post, here's my Chocolate Raspberry Avocado Pudding recipe.  Please head over and make sure to check out Hybrid Rasta Mama, her site is fabulous, she writes about conscious parenting, real food, natural living,  holistic health and more.  Check out her latest post The Ancient Art of Fermentation ... it's fabulous. 

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Decadent, nourishing, creamy and smooth, this chocolate pudding is so delicious!

Chocolate, raspberry AND avocado?  Really?  Yes!  Avocado is full of healthy fats, protein, vitamin E and makes the pudding so creamy and smooth.  The raw cacao powder adds a bold, chocolaty flavor, it’s full of antioxidants and very high in magnesium and iron.  The raspberries are also an excellent source of antioxidants and are high in vitamin C.

Enjoy this rich pudding as a snack or for dessert.  It makes a wonderful dip too. 

Chocolate Raspberry Avocado Pudding

It’s a perfect snack for kids (or adults), cut up some chunks of fresh fruit and serve it as a cold fondue.  Don’t worry, the “green” flavor of the avocado will be masked by the other ingredients. 

Equipment: Food Processor, Fine Mesh Strainer, Medium-Size Bowl, Spoon

·      1 cup frozen or fresh raspberries

·      1 teaspoon fresh lemon juice – use Meyer lemons if you can

·      1-2 tablespoons filtered water

·      2 ripe avocados, remove skin and pit, quarter

·      ¼ - ½ cup raw honey (I use local raw clover creamed)

·      ¼ cup raw cacao powder (I use Divine Organics)

·      1 teaspoon gluten-free vanilla extract (I use Simply Organic)

FOR THE FULL RECIPE visit Hybrid Rasta Mama 

Chocolate Buttercream Frosting

I love this frosting, it's probably one of my favorites.  It's sweet, chocolaty and so delish!  

Enjoy!  

Chocolate Buttercream Frosting

This is a very simple frosting recipe, it only takes minutes to make.  

Equipment: Standing Mixer & Bowl/Hand Mixer, Spatula

• 1/2 cup pasture butter (See Resources)
• 1/2 cup + 2 tablespoons raw honey (I use local raw clover creamed)
• 1 teaspoon gluten-free organic vanilla extract (I use Simply Organic)
• 1/4 cup + 2 tablespoons cacao powder (I use Divine Organics Sacred Cacao)

1. Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.

2. Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  

3. Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a light brown color, about 1 minute.  Stop mixer and scrape down sides as needed with a spatula to make sure ingredients are combined well. 

4. Use immediately or store in a small bowl in the refrigerator.  Make sure to scrape the bowl and lick the spatula!  

Yield: Makes about 1 1/2 cups frosting. 

Storage: If storing for later, make sure to take the frosting out of the refrigerator about 20 minutes before frosting so it's not so hard and will spread easier.  

Serving Suggestions: Use this to frost cupcakes, vanilla cake, Chocolate Pumpkin Cake, cookies, etc.

This post is part of Monday Mania @ The Healthy Home Economist and Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms.

Honey-Sweetened Hot Chocolate

I have fond childhood memories of my grandma making hot cocoa for me.  When I would visit her, she would make me hot cocoa every morning as soon as I woke up.  It was such a special treat and I always knew she made it for me with lots of love.

I wanted my daughter to be able to enjoy hot chocolate the way I did as a little girl, but I needed to change up the ingredients a bit.  My version uses nourishing ingredients and is heated at a low temperature so it retains most of the beneficial nutrients. 

Little Love has become fond of hot chocolate just like me.  It is a favorite of both of ours when the colder months set in. 

Honey-Sweetened Hot Chocolate

Sweet, chocolaty and so comforting.

Equipment: Medium-Size Saucepan, Small Bowl

• 3 tablespoons raw cacao powder
• 2 tablespoons raw honey (I use local raw clover creamed)
• 2 teaspoons gluten-free organic vanilla extract
• 3 cups raw whole milk* (See Resources)

1.     Add milk to a medium-size saucepan and heat over low heat for about 7 minutes or until desired temperature.  

2.    In a small bowl, combine cacao powder, honey and vanilla.  Stir until it makes a paste. 

3.    Add cacao mixture to the warm milk, stir until cacao mixture has completely dissolved. 

4.    Serve immediately.

Yield: Makes about 3 servings.

Note: Recipe can easily be doubled. 

Dairy-Free Option: Substitute full-fat coconut milk for the raw milk.  I use this BPA free organic full-fat coconut milk (affiliate link*). 

Check out my Mexican Hot Chocolate recipe too.

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.


*Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Hearth and Soul Hop @ Mom's Sunday Cafe, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, Fat Camp Friday @ Mangoes and Chutney, Full Plate Thursday @ Miz Helen's Country Cottage, Freaky Friday @ Real Food Freaks, and Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free.

Chocolate Elderberry & Rose Hip Ice Cream

Perfect for Fall and Winter, this creamy chocolaty goodness has subtle tones of elderberry, cinnamon and cloves.

Enjoy this nourishing, creamy, chocolaty ice cream and get the health benefits from the Elderberry & Rose Hip Syrup at the same time. 

Chocolate Elderberry & Rose Hip Ice Cream

Chocolaty and smooth, with a hint of Elderberry, cinnamon and cloves.

Equipment: Blender, Ice Cream Maker, Fine Mesh Strainer

• ¼ cup Elderberry & Rose Hip Syrup
• 2 tablespoons raw honey (I use local raw clover creamed honey)
• ½ ripe avocado, peeled, remove pit and quartered
• ¼ cup raw cacao powder
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)
• 1 ½ cups raw milk (See Resources)
• ½ cup raw cream or organic cream-top whipping cream* (See Resources)

1.     Combine all ingredients in blender.

2.    Blend on a lower setting until smooth and combined, about 10 seconds.  No avocado chunks should remain. 

3.    If any foam forms on the top, remove foam with a large spoon.  Strain with fine mesh strainer into 1 quart measuring cup.  If you have a good blender, you can skip this step.  I don’t have a good blender, so I need to strain it to remove any little remaining avocado pieces.

4.    Pour mixture into ice cream maker.

5.     Turn on and mix according to your ice cream maker’s instructions.

6.    Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Yield: Makes about 2 ½ cups mixture, about 1 quart of ice cream. 

Note: Don’t worry, you will not taste the avocado.  The avocado adds nutrition and creates a smoother consistency for the ice cream. 

Dairy-Free Option: Substitute full-fat coconut milk for the dairy. 

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw cream, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.      


This post is part of Turning the Table Thursday @ Around My Family Table, It's a Keeper Thursday @ It's A Keeper, Pennywise Platter Thursday @ The Nourishing Gourmet, Cooking Thursday @ Diary of a Stay at Home Mom, Fresh Bites Friday @ Real Food Whole Health, Sweets This Week @ Sugar Bananas!, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fat Camp Friday @ Mangoes and Chutney, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Recipe Sharing Monday @ Jam Hands, Mangia Monday @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals For Busy Moms, Real Food 101 @ Ruth's Real Food, Made By You Monday @ Skip To My Lou, Fat Tuesday @ Real Food Forager, Hearth & Soul Hop @ Mom's Sunday Cafe,  Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Chocolate Fudge Sauce

Oh Chocolate Fudge Sauce, how I love you.  Truly, I LOVE this chocolate fudge sauce, it is absolutely heavenly.  Try making this instead of buying chocolate sauce from your grocery store, it’s so easy to make and worth your effort.

Chocolate Fudge Sauce

To. Live. For. Enough said.

Equipment: Small saucepan

• ½ cup cacao powder
• ¼ cup + 1 tablespoon honey
• 2 tablespoons pasture butter or ghee (See Resources)
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)

1.     In a small saucepan, add cacao powder, honey, pasture butter and vanilla.

2.    Cook over medium-low heat, stirring constantly with a wooden spoon until butter has melted and everything is incorporated, about 2-3 minutes. 

3.    Let cool for a couple of minutes and serve. 

Chocolate Fudge Sauce w/ Honey Vanilla Ice Cream

Note: Using Ghee will make the sauce taste more like a combination of chocolate and caramel sauce.  Recipe can easily be doubled. 

Storage:  If you have any leftover sauce, store in the refrigerator and reheat on stovetop when ready to use.  

Serving Suggestions: Serve with your favorite homemade ice cream (I love this on top of my Honey Vanilla Ice Cream), drizzle on top of a dessert, or eat it as is, there is nothing wrong with licking it off a spoon! 

Vegan-Option: Substitute coconut oil for the pasture butter and organic maple syrup grade B (or unrefined sweetener of choice) for the honey.  


This post is part of Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Tea Party Tuesday @ Sweetology, Simple Lives Thursday @ A Little Bit of Spain In Iowa, Cooking Thursday @ Diary of a Stay at Home Mom, It's a Keeper Thursday @ It's a Keeper, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Fat Camp Friday @ Mangoes and Chutney, Friday Food @ Momtrends, Sweets This Week @ Sugar Bananas!, Food on Fridays @ Ann Kroeker, Fresh Food Friday @ la bella vita, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend link-up @ Nourishing Treasures, Whatcha Got Weekend @ Lolly Jane Boutique, Mangia Mondays @ Delightfully Dowling, Monday Mania @ The Healthy Home Economist, Recipe Sharing Monday @ Jam Hands, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Made By You Monday @ Skip To My Lou, Makin' You Crave Monday @ Mrs Happy Homemaker, Tuesdays At The Table @ All the Small Stuff, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Health and Soul Hop @ Mom's Sunday Cafe, Tasty Tuesday Party @ Naptime Creations, Slightly Indulgent Tuesday @ Simple Sugar & Gluten-Free, Good & Tasty Tuesday @ Stay At Home Babe, What's Cooking Wednesday @ The King's Court IV, Domestically Divine Tuesday @ Far Above Rubies, and Delectable Tuesday Blog Hop @ Home Sweet Farm, Real Food Wednesday @ Kelly the Kitchen Kop, and Foodie Wednesday @ Daily Organized Chaos. 

Chocolate Vanilla Marble Freezer Fudge

Scrumptious, lip-smacking good and oh so yummy!  Words to describe my favorite fudge.  I love to make big batches of this fudge and store it in the freezer.  This way, whenever my little love would like a treat (well, me too) I have small chunks of fudge ready to go. 

This fudge has nourishing ingredients, so I don’t feel guilty about serving it.  It has good fat, omega 3 fatty acids and CLA (conjugated linoleic acid) from the pasture butter.  The fat helps the body absorb minerals and is a good source of vitamin D, E and K.  The raw honey is naturally antibacterial, antifungal and a natural antibiotic.  The raw cacao powder is full of antioxidants, magnesium, iron, calcium and protein.

Chocolate Vanilla Marble Freezer Fudge

This yummy chocolate and vanilla goodness is so easy to make.  Make sure to lick the beater and spatula or share it with a special someone, don’t let any go to waste. 

Equipment: Standing Mixer and Bowl, Food Processor or Hand Mixer, Spatula, Plastic Wrap or Parchment Paper, Small Mixing Bowl

Vanilla Fudge

        ·      ½ cup pasture butter* (See Resources)

·      ½ cup raw honey (I use local raw clover creamed)

·      2 teaspoons gluten-free organic vanilla extract (I use Simply Organic)

Chocolate Fudge

• ½ cup pasture butter* (See Resources)
• ½ cup raw honey
• ¼ cup raw organic cacao powder
• 1 teaspoon gluten-free organic vanilla extract

1.     Fit standing mixer with the flat beater (if you don’t have a standing mixer, you could use a food processor or hand mixer w/ bowl). 

2.    Make Vanilla Fudge first.  Add ½ cup pasture butter, ½ cup raw honey and 2 teaspoons vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Stop mixer and scrape down mixture with a spatula.

3.    Place Vanilla Fudge mixture into small mixing bowl and set aside. 

4.    Make Chocolate Fudge. Add ½ cup pasture butter, ½ cup raw honey and 1 teaspoon vanilla to standing mixer bowl and mix on a low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Add cacao powder, turn mixer on low until the cacao powder starts to incorporate.  Increase speed to whip until creamy and it begins to turn a lighter brown color, about 1 minute.  Scrape down sides as needed with a spatula to make sure ingredients are combined well.

5.     Place Chocolate Fudge mixture in bowl with Vanilla Fudge mixture. 

6.    Using a chopstick or knife, gently stir the two together just until the two are slightly mixed together.  The key is not to “mix”, just lightly stir making  figure eights or “S” lines like a snake.  This only takes seconds, you do not want to over mix.  

7.     Place a large piece (about 12-15 inches long) of plastic wrap or parchment paper on a flat surface.  Scrape the fudge mixture into the middle of the plastic wrap.  Fold the plastic wrap over the top of the fudge.  Gently press down with you hands to smooth out the fudge, making it about ½ inch thick.  Fold the edges of the plastic wrap over.

8.    Very carefully pick up the fudge and place on flat surface in the freezer.  I place mine on a flat ice cube tray lid and it fits perfectly. 

9.    Freeze for at least 4 hours or overnight, the longer it freezes, the firmer it becomes. 

10.  Cut into small squares, strips or chunks.    

Yield: Varies, about 18-20 one-inch squares.

Note: This fudge is best served right out of the freezer and not left out at room temperature, as it will start to become soft and melt.

Dairy-Free Option: Use coconut oil.

*You could also use ghee or coconut oil if you prefer.

This post is part of Foodie Wednesday @ Daily Organized Chaos, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Cooking Thursday @ Dairy of a Stay at Home Mom, Fresh Bites Friday @ Real Food Whole Health, Fresh Food Friday! @ la bella vita, Freaky Friday @ Real Food Freaks, Friday Food @ MomTrends, Fat Camp Friday @ Mangoes and Chutney, Foodie Friday @ Not Your Ordinary Recipes, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend Link-Up @ Nourishing Treasures, Sweets This Week @ Sugar Bananas!, Whatcha Got Weekend @ Lolly Jane Boutique, Homestead Barn Hop @ The Prairie Homestead, Mangia Mondays @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals For Busy Moms, Monday Mania @ The Healthy Home Economist, Recipe Sharing Monday @ Jam Hands, Real Food 101 @ Ruth's Real Food, Made By You Monday @ Skip To My Lou, Fat Tuesday @ Real Food Forager, Tuesdays At The Table @ All the Small Stuff, Hearth and Soul Hop! @ Mom's Sunday Cafe, and Tasty Tuesday @ Nap Time Creations. 

Chocolate Avocado Ice Cream

Avocado and chocolate can go together in sweet treats.  When you add bold enough flavors, the “green” avocado flavor is masked.  The benefit to adding it to ice cream is that it makes the texture extra smooth and creamy.  Who doesn’t like smooth and creamy ice cream? 

This ice cream is nourishing because of the avocado, raw cacao powder, raw milk (REAL milk) and the raw honey.  

Avocados are a fabulous whole food.  They are high in protein, healthy fats and vitamin E.  Raw cacao powder is full of antioxidants, magnesium and iron.  It also contains calcium and protein.  I love using cacao in recipes because of its nourishing properties and its bold, chocolaty flavor.  Raw milk from pastured cows is a complete whole food.  Its vitamins and minerals are readily available since it has not been processed and heated.  It is also an excellent source of omega 3 and CLA (conjugated linoleic acid).  Raw honey is naturally antibacterial, antiseptic, antifungal and a natural antibiotic.

Enjoy this nourishing, creamy, chocolaty, ice cream on a hot summer day or anytime you need a chocolaty treat.

Chocolate Avocado Ice Cream

This ice cream is smooth, creamy and chocolaty.

Equipment: Blender, Ice Cream Maker

• ½ ripe avocado, peeled, remove pit and cut in half 


• 1 ½ cups raw milk (See Resources)*


• ¼ cup raw cream (optional, if you don’t have cream, just sub w/ raw milk)


• ¼ cup raw cacao powder


• ¼ cup raw honey (I use local raw clover creamed honey)


• 2 teaspoons gluten free organic vanilla extract (I use Simply Organic)

1.     Combine all ingredients in blender.

2.    Blend on a lower setting until smooth and combined, about 10 seconds.  No avocado chunks should remain. 

3.    Strain with fine mesh strainer into 1 quart measuring cup.  If you have a good blender, you can skip this step.  I don’t have a good blender, so I need to strain it to remove any little remaining avocado pieces.  My little love will not eat this if there are pieces in it; she likes it smooth and creamy. 

4.    Pour mixture into ice cream maker.

5.     Turn on and mix according to your ice cream maker’s instructions.

6.    Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Chocolate Avocado Ice Cream served in my Grandma's China

Yield: Makes about 2 ½ cups mixture, about 1 quart of ice cream. 

Note: This recipe is very similar to my Homemade Fudgesicles recipe.  Check out that recipe if you’re craving a creamy chocolaty popsicle.

Dairy-Free Option: Substitute full-fat coconut milk for the dairy.  

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.