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Introduction:
Satisfying your sweet tooth doesn’t have to mean sacrificing your health or ethics. This vegan chocolate pudding is proof that decadence and wholesome ingredients can live in harmony. Silky-smooth, rich, and loaded with chocolatey goodness, this recipe uses plant-based components to create a dessert that’s perfect for everyone—from dedicated vegans to curious foodies. Whether you need a quick fix or a dinner party treat, this pudding delivers comfort and flavor in every bite.
Ingredients:
2 ripe avocados (medium-sized)
1/3 cup unsweetened cocoa powder
1/4 cup plant-based milk (almond, oat, or soy)
1/4 cup maple syrup or agave nectar
1 tsp vanilla extract
A pinch of sea salt
Optional: 2–3 tbsp melted dark vegan chocolate for extra richness
Directions:
Prepare the avocados: Cut, pit, and scoop the avocados into a high-speed blender or food processor.
Add remaining ingredients: Add cocoa powder, plant-based milk, maple syrup, vanilla extract, sea salt, and optional melted chocolate.
Blend until smooth: Process everything on high until the mixture is completely silky. Scrape down the sides to ensure all ingredients are well incorporated.
Taste and adjust: Taste and add more maple syrup or a splash of milk if needed to reach your desired sweetness and texture.
Chill: Transfer to serving glasses or a bowl. Refrigerate for at least 30 minutes before serving for best results.
Serving and Storage Tips:
Serve chilled with a dollop of coconut whipped cream, fresh berries, or a sprinkle of shaved dark chocolate.
Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again.
Avoid freezing, as the texture may become icy rather than creamy.
Variations:
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