Vegan chocolate avocado pudding for health nuts

This ad will end in 20 and have a confession…I’m obsessed with this avocado pudding. I even have a little song and dance that I do before I eat it. Thankfully, Brandon is the only person who witnesses this performance because it’s mildly embarrassing. But I can’t help myself. It just makes me so dang happy!

I have a feeling you’ll do the same thing, especially once you see how delicious it is and that it takes less than 10 minutes to make.

CAN YOU TASTE THE AVOCADO?

I know some of you might be skeptical about being able to taste the avocado, but I promise that you won’t. Once combined with the other ingredients, it’s completely masked by the chocolate.

The trick is to use good avocados, meaning you want them to be green and a little soft, not brown or stringy. When they are too ripe or bad, they often have a subtle scent to them. If you can smell that, you will be able to taste it. A good avocado has a nice creamy texture with barely any smell to it.

TIPS FOR PERFECTLY RIPE AVOCADOS

I like to buy my avocados when they are super green and hard as a rock. Then, I let them sit in my pantry (or on the counter) for a few days to ripen. Once they are just barely soft to the touch (be careful not to drop them or mishandle them), I move them to my refrigerator to halt the ripening process. This assures I have plenty of perfectly ripe avocados for up to 1-2 weeks.

WHAT YOU NEED TO MAKE CHOCOLATE AVOCADO PUDDING

So let’s talk about the ingredients that give this chocolate pudding its superfood qualities:

Avocado creates a creamy base that offers up a serving of anti-inflammatory omega-3 fatty acids along with a host of vitamins and minerals, including magnesium, B-6, and folate.

Cocoa Powder gives it a rich chocolate flavor along with a strong punch of antioxidants. Make sure it is unsweetened cocoa powder.

Dairy-free Milk helps blend everything while also adding calcium (if it’s fortified). I like to use unsweetened vanilla almond milk.

Pure Maple Syrup acts as a natural sweetener. You can also use raw honey, date syrup, or agave nectar.

Vanilla Extract enhances the flavor even more if you can find a non-alcoholic extract that works best here.

HOW TO MAKE CHOCOLATE AVOCADO PUDDING

My favorite part about this recipe is that it takes less than 10 minutes to whip up. All you have to do is combine everything in a blender. I like to use my NutriBullet because it does a great job of getting it nice and smooth.

You might have to scrape down the sides in between blending to help it along and add more sweetener, milk, or vanilla as needed. But that’s pretty much all there is to it!

LOOKING FOR MORE NUTRIENT-PACKED DESSERTS?

Best-Ever Chocolate Quinoa Cake

Vegan Silk Chocolate Pie

Fudgy Sweet Potato Protein Brownies

Vegan Protein Energy Bites (tastes like pb chocolate chip cookie dough! )

Fudgy Grain-free Chocolate Cupcakes

EASY CHOCOLATE AVOCADO PUDDING

This simple chocolate pudding takes just 5 minutes to make. Decadent and healthy, it’s sure to become your new favorite dessert!prep time10 MINStotal time10 MINSservings:

INGREDIENTS

Two ripe avocados, pits removed

Four tablespoons cocoa powder*, unsweetened

One tablespoon of hemp seeds, optional

1/2 cup milk: I prefer unsweetened vanilla almond milk

Four tablespoons of pure maple syrup

INSTRUCTIONS

Combine all ingredients in a blender or a food processor and blend until smooth, scraping down the sides in between. Add more almond milk if needed to help integrate.

Taste test it to see if you prefer more chocolate flavor (add more cocoa powder, one tablespoon at a time), more sweetness (add a splash of maple syrup), or more vanilla. Blend until smooth.

Transfer to an airtight container for storage. Refrigerate for up to 4 days. Serve chilled with coconut whipped cream or your favorite toppings.

NOTES

Cacao powder will work; keep in mind it is much more bitter than cocoa powder and will require additional sweetener to offset the bitter flavor. **Honey or agave nectar will also work. I prefer maple syrup or date syrup. I have not tested it with sugar-free syrups or stevia, but it should work so long as you are familiar with how much to use. ***I recommend using non-alcoholic vanilla flavoring for best results. Regular vanilla extract will work, but if you use too much, you can taste the alcohol. Be sure to start with a small amount and taste test as you add more to avoid that from happening.