Avocado Chocolate Pudding
This delicious and thick vegan pudding recipe is one nutritious and decadent dessert! Instead of using milk and a starchy thickener, it's based on avocado, and a handful of spinach to up the nutrient value.
- 2 avocados ripe or overripe
- 3/4 cup almond milk unsweetened
- 1/3 cup date syrup or sub maple syrup
- 1 cup baby spinach optional
- 3 tablespoons natural cocoa powder
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
- 80 grams 100% dark chocolate
Add peeled and scooped avocado to a blender. It's okay to use overripe avocados that are beginning to turn brown in this recipe - in fact, this is a great way to use those up!
Add almond milk, spinach, date syrup, cocoa powder, sea salt, and vanilla to the blender, and blend until the mixture is very smooth and creamy.
Melt the dark chocolate bar in a small bowl in the microwave. Alternatively, use a double boiler to melt the bar.
Add the dark chocolate to the blender, and blend into the pudding mixture.
Fully cool for the thickest and richest pudding.
Top with berries, coconut whipped cream, or toasted coconut, if desired.
Using 1/3 cup of sweetener, there is a mild avocado flavor. If you'd like to completely cover the flavor, use 1-2 tablespoons more sweetener, and considered adding an extra tablespoon of cocoa powder also.
The avocados I used were on the small side. If you're avocados are very large, you might need to add an extra 1-2 tablespoons of almond milk, cocoa powder, and sweetener. Adjust to your tastes once it's made. It will continue to thicken as it cools and the chocolate solidifies in the mixture, making is almost mousse-like in texture.
Calories: 266kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 148mg | Potassium: 601mg | Fiber: 8g | Sugar: 24g | Vitamin A: 850IU | Vitamin C: 12.1mg | Calcium: 81mg | Iron: 1.4mg