Chocolate-Avocado Blender Pudding (VEGAN)

Chocolate-Avocado Blender Pudding (VEGAN)

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:
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! 


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