The avocado has that rare talent of disappearing entirely once mixed with lemon: all that remains of it is the texture, creamy and dense, without the slightest trace of its flavour. This pudding makes the most of that to become a light and frankly tangy dessert, ready in five minutes, with no cooking and no special equipment. It is the one you make when the meal has already been generous and you want to finish on a fresh note. Serve it plain, or with a few red berries on top.
Raw lemon and avocado pudding, ready in five minutes
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Ingredients
- 1 ripe avocado, cut into pieces
- The juice of 1 large lemon
- Sweetener of your choice, to taste: 6 soaked dates, a few drops of stevia, or 60 ml of honey
- 3 tbsp filtered water (start with 2 and adjust to the texture you want)
Method
- If you use dates, soak them for 15 minutes in warm water, then drain them.
- Put the avocado, the lemon juice, the sweetener and 2 tbsp of water in the processor or blender.
- Blend until perfectly smooth, scraping down the sides once or twice.
- Add the third spoonful of water only if the pudding seems too dense.
- Chill for at least thirty minutes, covered with cling film touching the surface, so it thickens before serving.
Tip
The avocado must be genuinely ripe, yielding under the finger without being stringy: that is the only condition for a smooth texture. If any fibres remain after blending, pass the pudding through a fine sieve rather than blending for longer. The cling film touching the surface is not optional: without it, the top browns within an hour, even with the lemon. Fancy a lime version? Simply swap the lemon juice for freshly squeezed lime juice, the quantity stays the same.
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FAQ: your questions about raw lemon and avocado pudding
How do you prepare an avocado in advance without it browning?
Lemon juice is the best ally: its acidity blocks the enzyme responsible for browning. In this recipe it is already in the mixture, which gives you a good hour of leeway. To go further, cover with cling film touching the surface, that is laid directly on the pudding with no air bubble. A cut half avocado keeps the same way, stone left in place and the cut face lemoned, covered with film touching the surface.
Can dates replace sugar?
Yes, and they are one of the few sweeteners that bring something other than sugar: fibre, potassium, magnesium. The usual rule is to use about two thirds of the weight of sugar indicated, as blended dates or date paste. One caution though: dates also bring matter, which thickens the mixture, and a brown colour that is not always wanted. In a lemon pudding, six soaked dates are enough without altering the pale colour.
What healthy dessert can I make with dates?
Raw desserts suit them particularly well: rolled bites, pressed tart bases, date caramel, puddings like this one. Blending them with a nut is often enough to get a base that holds on its own. In a simpler version, a medjool date stuffed with half a walnut and a dab of almond butter makes a complete dessert in ten seconds. And blended with a little water, they give a date paste that replaces the sweetener in almost any recipe.
What can you do with medjool dates?
Far more than eat them as they are. Pitted and stuffed with a nut butter, they make a perfect snack. Blended alone with a little water, they give a date paste that keeps two weeks in the fridge and replaces sugar everywhere. They bind raw tart bases, thicken a no-cook jam, and sweeten a smoothie or a hot chocolate as in our other raw recipes. Choose them properly soft, and they blend without soaking.
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