chocolate (and avocadoes)

Aaaaand we’re back.

Settling into life at school has been hectic at best; I haven’t had a lot of time to cook.

On the bright side, the wonderful staff at the dining hall has been making some wonderful food. I finally took them some recipes to make so that there would always be food for me on hand and things are working out well. Several of the recipes are from Danielle Walker’s cookbook, Against All Grain, and all are amazing. I usually don’t buy cookbooks based off of blogs, but am so glad that I bought hers last summer. It’s full of beautiful pictures, super easy recipes, and has a huge variety of everything from soups, sauces, condiments, main dishes, salads and a few desserts.

Sadly, I wasn’t able to bring my beautiful kitchen to school with me.

But that just means more experimenting with mess-free, simple, dorm-friendly snacks.

Like chocolate avocado pudding.

The only equipment you need is an electric kettle (or any sort of machine that makes hot water), a mug, and a fork. And a fridge if you’re not going to eat it immediately.

Even if you don’t have a fridge, chances that your friend across or down the hall will are very high. Or if you live somewhere cold, just tuck stuff between the nice vinyl blind and the cold window. When it’s 3 degrees outside, that’s as good as a fridge!

And if you’re not living in a dorm, well, this is still delicious.

Dorm Room Floor Choco-cado Pudding

1 TBSP dairy-free chocolate chips

4 tsp cocoa powder

4 TBSP hot water


1 small, ripe avocado

Open the avocado, take out the pit, and use a fork to start mashing the avocado while still in it’s skin. Put the chocolate chips in the mug and pour 2 TBSP of hot water over the top, stirring with the fork until melted. Add the semi mashed avocado, salt, cocoa powder, and the rest of the water and stir vigorously until everything is well-blended. Add some peanut butter or vanilla extract if you’re feeling fancy.


Also, as a note, we’re studying cocaine production and trade in one of my poli-sci classes, which involves a lot of conversation about coca leaves. So instead of writing about using cocoa in this recipe, I kept trying to write about coca. Whatever you do, don’t use mashed coca leaves. It probably won’t be very tasty.

The sun came out today bathed Vermont with a glimmer of warmth. Perhaps spring really is just around the corner…



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