Vegan Chocolate Avocado Pudding
Savor Vegan Chocolate Avocado Pudding, a creamy, rich dessert with smooth avocado, deep cocoa, and natural sweetness. This no-cook treat is perfect for healthy indulgences, delivering decadent chocolate flavor with minimal prep.
Why You’ll Love This Recipe
Vegan Chocolate Avocado Pudding is a guilt-free, plant-based dessert that blends velvety avocado with intense cocoa and natural sweeteners, creating a luscious pudding perfect for after-dinner treats or healthy snacks. This budget-friendly, no-cook recipe is incredibly easy, requiring just blending for instant satisfaction. Its versatility allows for flavor and topping tweaks, making it a crowd-pleaser for all ages. Packed with healthy fats, antioxidants, and rich chocolate taste, this pudding pairs beautifully with berries, nuts, or coconut, offering a satisfying, wholesome dessert that’s as delicious as it is simple to prepare.
Recipe Tips and Tricks
- Use Ripe Avocados: Choose soft, ripe avocados for the creamiest texture.
- Blend Smooth: Use a high-speed blender for silky consistency.
- Adjust Sweetness: Taste and add more maple syrup if needed.
- Chill Before Serving: Refrigerate for 30 minutes for thicker pudding.
- Add Cocoa Gradually: Start with less cocoa; add more for deeper flavor.
- Top Just Before Serving: Add fresh toppings to maintain texture.
Vegan Chocolate Avocado Pudding
Vegan Chocolate Avocado Pudding, a creamy, rich dessert perfect for healthy indulgences.
Ingredients
- ⅛ tsp sea salt
- ⅓ cup pure maple syrup
- ⅓ cup unsweetened cocoa powder
- ½ cup plant milk (almond or oat)
- 1 tsp pure vanilla extract
- 2 ripe avocados
- Optional toppings: coconut whipped cream, fresh berries, cacao nibs
Instructions
- Prep Avocados: Cut avocados in half, remove pits, and scoop flesh into a blender.
- Measure Dry: Add cocoa powder and sea salt to the blender.
- Add Wet: Pour in maple syrup, plant milk, and vanilla extract.
- Blend Smooth: Start blender on low, then increase to high; blend for 1-2 minutes until silky.
- Scrape Sides: Pause and scrape down sides with a spatula for even blending.
- Taste Test: Sample pudding; add more maple syrup or cocoa if desired.
- Adjust Consistency: Add a splash of plant milk if too thick.
- Portion Pudding: Spoon into 4 serving bowls or jars.
- Chill Pudding: Cover and refrigerate for 30 minutes to set.
- Serve with Flair: Top with coconut cream, berries, and cacao nibs, and enjoy this decadent treat!
Notes
- Use ripe avocados; unripe ones make pudding grainy.
- Cover surface with plastic wrap to prevent browning.
- Leftovers thicken; stir in a bit of plant milk before serving.
- Serve with fresh fruit, granola, or as a dip for strawberries.
Ingredients Notes
- Avocado: Ripe Hass avocados provide creaminess; avoid stringy varieties.
- Cocoa Powder: Unsweetened for rich chocolate; Dutch-processed for smoother taste.
- Maple Syrup: Natural sweetener; agave or date syrup can substitute.
- Plant Milk: Almond, oat, or coconut milk thins to perfect consistency.
- Vanilla Extract: Pure vanilla enhances flavor; vanilla bean paste for luxury.
- Salt: Pinch of sea salt balances sweetness; enhances chocolate.
- Coconut Whipped Cream: Optional topping; fresh berries add brightness.
- Cacao Nibs: Crunchy garnish; nuts or seeds for texture.
Variations and Substitutions
- Sweetener Swap: Use dates, honey (non-vegan), or stevia.
- Gluten-Free: Naturally gluten-free; ensure cocoa is gluten-free certified.
- Low-Fat: Reduce avocado; add more plant milk (less creamy).
- Flavor Boost: Add peppermint extract, orange zest, or cinnamon.
- Protein-Packed: Blend in vegan protein powder.
- Spicy Kick: Add chili powder or cayenne.
- Topping Variations: Use granola, shredded coconut, or chocolate shavings.
Storage Options
- Refrigerator: Store in an airtight container for up to 2 days; cover surface with plastic to prevent browning.
- Freezer: Freeze in portions for up to 1 month; thaw in fridge.
- Serving: Best served chilled; stir before serving if separated.
- Meal Prep: Portion into jars for grab-and-go desserts.
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