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Chocolate Avocado Pudding (with a Peanut Butter Shell)

Chocolate Pudding
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This is a wonderfully simple, guilt-free dessert.  It tastes just like chocolate mousse and has a smooth, velvety texture. This vegan delight comes together in 10 minutes and should please even the fussiest palates.

Ingredients

Scale

Chocolate Pudding

  • 2 Medium avocados
  • 1 Banana
  • ¼ Cup raw cacao powder (or cocoa powder)
  • 2 Tablespoons maple syrup or date paste*
  • 1 Teaspoon vanilla essence
  • A twist of Himalayan salt
  • 2 Tablespoons almond/coconut/oat milk

 

Peanut Butter Shell

  • ¼ Cup smooth peanut butter
  • 2 Tablespoons coconut oil, melted
  • 1 Tablespoon maple syrup (optional)

Instructions

Chocolate Pudding

  1. Add everything to a food processor or blender
  2. Blend until smooth and creamy
  3. Add more dairy free milk if it appears too thick (you’re going for a velvety texture)
  4. If you prefer it sweeter, add more of your sweetener of choice; if you prefer it richer, add more cacao
  5. Divide between 6 dessert pots or glasses
  6. If you’re not adding the peanut top, cover and chill for 1-2 hours and add your desired topping before serving

 

Peanut Shell

  1. Mix the peanut butter, coconut oil and maple syrup thoroughly
  2. Pour a thin layer on top of each chocolate pot
  3. Cover and chill for 1-2 hours

Notes

  • You can make this ahead of time – it keeps well in the fridge overnight, but is smoother served within 6 hours
  • Alternative topping ideas: whipped coconut cream, crushed pistachio, fresh fruit compote, shredded coconut
  • * Date paste is an amazing alternative to sugar and I prefer it to maple syrup. For this recipe, you can substitute your maple syrup by replacing with two dates. Soak them in a little warm water (just covered) for 15 minutes before adding, to soften them. You can find my date paste recipe >>> HERE <<<

Find it online: https://juliapratten.com/chocolate-avocado-pudding/