Raw chocolate pudding. What's up?

[trinity082482]

My raw chocolate pudding tastes way too tart and bitter rich dispite all the honey I added. Is it supposed to be this way? Maybe I added too much cocoa :confused:

[Bobbie]

I find I need massive amounts of honey to sweeten it whereas only a couple of dates will do the trick. Maybe other people think differently but I've found honey is pretty useless as a sweetener. I need to use so much of it.

[Veganforlife]

Try it with the amount specified or even less of agave. Agave, to me, is way sweeter then honey. Plus I don't use honey. I find the raw pudding to be very rich and almost too sweet for my liking. Although when I'm in one of those, "gotta have some chocolate" times, it does the trick.
Try adding a couple dates to your bitter mixture. See if that helps...
dunno :confused:

[eatyourbroccoli]

is this new cocoa you havent tried before? in my experience some raw cocoas are awful (to my tastebuds at least!) and some are wonderful (taste like real dark chocolate right out of the bag). for the former, it sometimes didnt matter how much sweetener i used because it was just the ultimate bitter of bitterness. but agave is a good suggestion i think..agave to me is the ultimate sweet of sweetness so it may just be able to tackle the ultimate bitter. ..ness.

...its late and my thoughts are flashing before my eyes like a comic book right now. sorry :o

[trinity082482]

Yes. It does taste like dark chocolate. The pudding tasted like bakers chocolate. The black kind that makes you poop :D
I still ate it. I have a wine glass in the fridge covered with plastic wrap for when I have a chocolate craving I will dig in with a spoon :p
But I used most of it in a frozen chocolate pie and I like it better in the pie because the dates and nuts in the crust give some sweetness with it ;)
Thanks for the replies. Perhaps it should taste this way. I still like it. :D Not too shabby :)

[girlsmiley]

trinity082482 - whose recipe did you use?

The first recipe I ever made was similar to maraw's ...

2 small ripe avocados
3/4 C agave nectar
1/4 C raw cocao powder
1 T vanilla

Here is hers ... http://www.therawtable.com/recipecoll/chocpudd.htm

[carolg]

Maybe a cake spread: Chocolate Cream Cake or whatever name you call it. May need to add water for easier spreading. Enjoy.
carolg

[Lady Green Jeans]

Anyone--what is coconut cream concentrate and where is it found?

Thank you.

[tvillemom]

Maraw sells it on her site: "the raw table" I hope I'm not out of line here. This is the only place I've seen it. Maraw also says (I think) that you can use coconut oil in the recipe, she just found that this adds a different ...maybe taste or texture?? She liked it better anyway.
Maybe maraw will see this???
Wendi

[girlsmiley]

Oh my goodness and after its chilled its so creamy and thick. It could be a delicious Chocolate bread spread =) now if I only had a dehydrator to make some bread lol :p
I made it to go over RPs brownies ... :D

[Apasaraw]

I wonder if it the same as the Artisans Raw Organic Coconut Butter made from the whole coconut, meat and all...? I favour the Artisana over just the oil for a thicker, creamier quality for making sweets and frostings. Alissa sells it. (I got mine at the local health food shop.) The Virgin Coco Oil is great for smoothies and dressings and such...The whole butter stuff clumps too much...I've been eating gobs of the Artisana and have finally broken my plateau...I wonder if this is the reason.

We definitley need to ask Maraw...

[mbf]

Do you have Raw Food Real World ? I love the pudding recipe in that book! it is made with coconut meat instead of avocado and is totally amazing :D ! otherwise do a search, there is a slighty different avocado chocolate mousse recipe posted in the archives. If you can't find it let me know.

Mara

[mbf]

Found it,it was originally posted by veggiegirl. I make a modified version for my kids, they love it. I never used honey or maple syrup, only agave.


This chocolate mousse is simply decandent. Serve in parfait or wine glasses for a lovely presentation, or eat right out of the bowl.

1/2 Cup pitted soft dates
3-4 T maple syrup (this is not raw but lots of raw fooders use it sparingly, or you could just use raw honey)
1 T cold-pressed coconut butter (optional - I did not use it)
1 1/2 T non-alcohol vanilla extract
2 1/2 cups mashed avocado (about 3 med. avocados)
3/4 C raw carob powder
4-6 T cocoa powder (this isn't raw either - if you'd like, you can just sub for more carob powder)

Soak the dates in 1/2 cup fresh water for 5-10 mins to softer. Drain the soak water and set aside. In a food processor, blend dates, mapel syrup, coconut butter (if desired) and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth. Keeps fresh for several days.

Variation: try freezing for a decadent ice cream. IT'S SO YUMMY!

[trinity082482]

Thanks!!!! :D

[RawFoodieMom]

This chocolate mousse is simply decandent. Serve in parfait or wine glasses for a lovely presentation, or eat right out of the bowl.
Bolding mine. Now that's MY kind of chocolate recipe, LOL! :)

Thanks for sharing!

[**jessireebob**]

It could be a delicious Chocolate bread spread =)

I just made this for the first time and it is mmm mmm good! Great idea to use it as a spread, Trinity. Wondering if I left added in some ground hazelnuts if it might be a nutella-like treat!

[maraw]

Good morning all. Sorry, I'm just now seeing this thread - had a busy weekend. The pudding/mousse/frosting recipe on my site does make a very "dark" chocoloate tasting pudding. You can definitely add coconut butter to the recipe instead of the concentrated cream. I've marked the cream down to get rid of it as I'm not convinced that it is raw. The manufacturers assured me it was when I bought it, but now there is some doubt. In any case, coconut oil or butter will work great. Ground cocao nibs do not work nearly as well, you really need the powder, and I find that Blue Agave works much better in flavor than honey or even the light colored agave.

If you like dark chocolate, you'll really like this recipe - for those that prefer more of a milk chocolate taste, it may just be a bit too bitter tasting.

I hope this helps some. Let me know if you find another recipe that works better for you. I'd love to hear how you do...

[Tirza]

I find that using some carob cuts the sharp chocolate taste a bit and is a bit more reminiscent of milk chocolate.

Honey seems to yield a sharper taste. For those who want to keep it more natural and economical than using agave, it is good to know that it takes much less dates to sweeten and they produce a much mellower taste.

Do not forget to use a little salt. That also mellows it, just like it does in potatoes and grains.

I have tried using coconut oil and not using it, and I think I'm just as happy without it. It does make it a little more velvety-smooth I guess, but it just adds more fat which I am not sure is justified here.

[merfie]

i recently made a freezer fudge and took it to work, it was so bitter i could barely eat it and i LOVE chocolate. anyway, one of my co workers went to CIA for her pastry degree and she said i probably used non alkalized cocoa. i need to do more research about whether or not alkalized is raw. the solution she said was to use less cocoa, maybe even half...or use alkalized cocoa...

hope this helps, or at least spurs on more conversation about cocoa.. ;)