Chocolate and Avocado. Two popular kids adored by the masses, yet they never seemed to meet. Avocados became guacamole, while chocolate will remain a classic. I adore this duo, just as much as John Legend loves Chrissy Teigan's cooking. Why not introduce these two beautiful foods? I give you, Vegan Chocolate Avocado Pudding.
Some of my inspiration to create this Vegan Chocolate Avocado Pudding, came from my home city, in Canada, at an Afghan restaurant. It created a rich, decadent vegan chocolate pudding that puts all others to shame. One bowl and 20 minutes total is all you need.
Vegan Chocolate Avocado Pudding
- Prep Time:10 mins
- Cook Time:10 mins
- Total Time:20 mins
- Servings:6
- Easy
- 1 ½ ripe avocados
- 1 large ripe banana
- 1/2 cup unsweetened cocoa or cacao powder
- 1/4 cup sweetener choice - I used agave but maple syrup or honey if not vegan work great - the amount will vary with preferred sweetness
- 1/4 cup unsweetened almond milk or any other non-dairy milk
- Optional:
- 1/4 cup almond butter crunchy mixed in is a game-changer
- mixed berries pistachios coconut milk whipped cream nuts etc. for toppings
Ingredients
-
Step 1
Add all ingredients into a food processor, standing mixer, or a bowl, and mix until creamy, smooth, and fully incorporated.
(Add more sweetener of choice if it is too bitter for your taste.) -
Step 2
Divide between serving glasses, eat it all for yourself, or store in the fridge in an airtight container for later serving.
-
Step 3
Ready to dig in? Eat it as is or finish it off with any of your favorite toppings. Leftovers will keep in the fridge up to a few days, though best when fresh.