Avocado Chocolate Pudding
Easy vegan chocolate avocado pudding that takes just 5 minutes to blend! Serve it up in little glasses for a mini dessert that's sure to satisfy any sweet tooth.
Servings 4 1/2 cup servings
- ½ cup non-dairy milk
- ¼ - ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 2 ripe medium avocados, peeled and pitted
- ⅓ cup good quality unsweetened cocoa powder
- pinch coarse salt
- fresh raspberries, mint, or cacao nibs, for garnish
Add pudding ingredients to a blender in the order listed. Puree until smooth about 45 seconds, scraping down the sides as needed.
Pour into a bowl (or serving bowls). At this point, the pudding is perfectly ready to serve but I prefer it chilled. Refrigerate 30 minutes up to 2 days.
When ready to serve, divide into dessert bowls. Top with berries, whipped cream, mint or cocoa. Serve chilled.
Vegan, Gluten Free |
I served my chocolate avocado budding in shot glasses for a sweet presentation with just enough to satisfy a sweet tooth without going overboard.
Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Sodium: 30mg | Potassium: 642mg | Fiber: 9g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mg