Excerpted with permission from Whole Bowls by Allison Day. Copyright 2018 by Skyhorse Publishing, Inc.
Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel.
Using real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you’ll be eager to cook and eat her fun, foolproof, and inventive whole bowls.
The simplicity of chocolate pudding never goes out of style; however, spiced with cinnamon and cayenne, it instantly feels a touch more extraordinary. This is a wickedly tricky way to use up ripe avocados (but I promise you won’t taste their vegetal undertones) and can be topped with even more kitchen chicanery in the form of a faux whipped cream made from canned coconut milk. High in healthy fats (and deliciousness), along with an array of other nutrients, this is a bowl you’ll want to hug.
Recipe: Mexican Chocolate Pudding
Chocolate Pudding: 2 days.
For the Mexican Chocolate Pudding:
⅔ cup unsweetened plain
¼ cup maple syrup
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅛ to ¼ teaspoon cayenne pepper
pinch, sea salt
2 ripe avocados, pitted and flesh scooped out
cinnamon and/or cayenne
coconut Dreamy Whip
Make the Mexican Chocolate Pudding: In a food processor or blender, add all ingredients in the order listed. Blend until smooth and creamy, scrape down sides, and blend again. Transfer to a bowl, cover, and chill for at least 1 hour, or until very cold.
To Serve: To bowls, add pudding; garnish with any of the suggested toppings. Serve.