Rich, creamy and down right sinfully delicious. This vegan pudding is everything a non-vegan needs to start thinking not all vegans are bad.
Chocolate-Avocado Blender Pudding (VEGAN)
serves 6
What you need:
Pudding:
2 large avocados, pits removed
1 vanilla bean, split lenghtwise
3/4 cup high quality cocoa powder
1/4 to 1/2 cup pure maple syrup
1/4 cup agave nectar
1/4 cup freshly squeezed orange or nectarine juice (I used nectarine)
1/2 teaspoon flake sea salt
Topping Optional (non-vegan):
3/4 cup heavy whipping cream
1 tablespoon confectioners sugar
Sprinkles to garnish
What to do:
1. Make Pudding: Scoop the flesh from the avocados and add to a blender with 3/4 cup HOT water (not boiling), seeds scraped from the inside of the vanilla bean (save the leftover bean to add to a jar of sugar for vanilla sugar!), cocoa powder, 1/4 cup maple syrup, agave, juice and salt. Blend until creamy smooth. Taste and add remaining 1/4 cup maple syrup if you feel you need more sweetness. Divide among 6 small dishes and refrigerate for a minimum of two hours if you can wait (uncovered).
2. Make Topping: In a medium mixing bowl add the whipping cream and whip for 30 seconds. Add confectioners sugar and continue to whip until soft peaks form.
To Serve: For Vegan eaters, top each bowl of pudding with a beautiful light dusting of cocoa powder. For non-vegans, add a dollop of whipped cream and sprinkles.
Recipe by Libbie Summers
Apron: Cuisine Apron Dress in White Linen
Napkins: Yachtie Linen Napkin Set
Blue Bowls available from Keith Krieger
Cook along with Libbie as she makes the recipe!