Triple Chocolate Pudding Sandwiches

by Maggie on June 28, 2010

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Yes, you read that right.

Can you believe it? Doesn’t it sound (and look) delicious?

Well they are delicious.  And they’re so easy to make.  Oh, and did I mention healthy too?

You’ll be begging your kids to ask for another one.

And you won’t believe how healthy these babies are (did I already say that?).

I really wanted to call the chocolate pudding Chocolate Avocado Pudding but I didn’t want to scare you off.  Trust me on this one.  Have I ever let you down?

The pudding alone is delicious enough to eat off a spoon while you’re supposed to be getting your kids another glass of juice.

Livvie likes it!

Chocolate Pudding

5 small ripe avocados (or 2-3 large ones)

1/2 cup real maple syrup (agave would work too)

1/4 cup cocoa powder (I used raw chocolate powder*)

Combine the ingredients in your food processor or a blender.  Blend until creamy and there are no little green avocado blobs.  That might scare off the skeptics.  Taste and add more syrup if you’re not a dark chocolate fan.  Store in the refrigerator in an air-tight container.

*I used Cacao Power’s Raw Chocolate Powder.  I bought it an my local health food store.   You could also use dutch processed cocoa powder.

Chocolate Chip Cookies

½ cup sunflower oil/coconut oil (you could use any type of oil)

½ cup unsweetened apple sauce

1 cup maple syrup

5 tbsp ground flax combined with 6 tbsp water

2 tsp vanilla

1/2 cup cocoa powder (I used raw chocolate powder)

2 cups of my gluten-free flour mix (bean-free)

1 tsp sea salt

1 tsp baking soda

1 cup chocolate chips

Heat oven to 350 degrees.  Line a baking sheet with parchment paper.

Whisk together the oil, applesauce, maple syrup, flax mixture, vanilla and cocoa powder.

In a separate bowl, mix together the flour, sea salt, and baking soda.  Stir in the chocolate chips.

Add the dry ingredients to the wet ingredients, and stir just to combine.

Scoop batter with an ice cream scoop onto the parchment lined baking sheets.  Press each cookie gently with the bottom of your hand.

Bake for 12 minutes at 350 degrees.

Cool for 5 minutes, then transfer to wire baking racks.

Makes two dozen cookies.

Assemble your sandwiches and place in the refrigerator for 15-30 minutes to chill before serving.

I was inspired by The Messy Chef’s chocolate mousse pie.  Check it out by searching under her recipes.

Yesterday I found Alisa’s version of ice cream sandwiches. Yes please!

My friend Chantilly from My Girl Thursday also inspired me with her Whoopie Pies.

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free