If you would have asked me, pre-diet change, if I would like a bowl of chocolate pudding made with avocados, I would have been all, “SICK!” but this pudding is anything but. Incredibly rich, decadent and filling. A true treat. All I can say about this recipe is: don’t knock it ’til you try it.
Vegan Chocolate Avocado Pudding (slightly adapted from Grain Free Foodie)
- 2 some-what ripe avocados
- 1/4 cup local honey (add up to 2 Tbls. more if desired) Vegan Update: substitute honey for maple syrup
- 1/4 cup + 2 Tbls. raw cocoa powder
- 3 Tbls. cold-pressed coconut oil, melted
- Pink Himalayan sea salt
- 1 vanilla bean, split length-wise with caviar scraped
Directions: Melt coconut oil in a small saucepan. Combine all ingredients, except salt, in a food processor using the S-blade. Pulse until smooth, scraping down sides as needed. Spoon into a pretty dish, sprinkle with sea salt. Serves 4-8, you know, depending.
This keeps quite nice in the fridge for up to two days and firms up to more of a frosting-like consistency. Just like with guacamole, be sure to reserve the avocado pits and include them in your storage container for maximum freshness.
Mangia!
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16 Responses to “vegan chocolate avocado pudding”
Oh sweet bambino! And the pudding really looks yummy!
Wow, that sounds – odd – but looks yum!
I just followed the link across from Little Eco Footprint’s post on breakfasts.
I don’t have a food processor though, does that completely rule this out for me?
It is SO yum! And yes, sounds completely odd, but you’ve just got to try it. I think you could still totally make this without a food processor. I would recommend smashing the avocado first and then use a handheld mixer or even just a whisk or kitchen fork to combine the other ingredients.
YUM! This is so amazing! We are all eating this right out of the food processor. So good to dip strawberries into. We had a kale smoothie this morning and now avocado pudding for dessert. Thank you!
Oh good – you’re welcome! I’m so glad that you enjoyed it! So tasty and a really healthy treat.
So, if I didn’t have the coconut oil, should I just do without or substitute like olive oil or something? Any idea?
Looks yummy!!!
You could try it! But I think the olive oil would be really overwhelming and icky personally.
You could try another oil like apricot or almond. Or even avocado oil might be okay for a more savory take on it. If you try it with olive oil, I’d recommend making a half batch or even a quarter to see if you like it!
I was really excited by the title (being vegan) but was disappointed reading the ingredients. Honey is an animal product and the vegan society rejects the consumption of honey. This recipe is not vegan without substituting the honey.
Thanks for the correction Ky; I plan to update my post. No need for disappointment! I am certain that subbing the honey for maple syrup or another alternative sweetener would result in equally delicious pudding! Perhaps you could give that a try.
can i use vanilla extract instead of vanilla bean? would it make much of a difference? how much should i use?
Yes absolutely! I would try a 1/2-1 tsp. vanilla.
I made this tonight and it was absolutely delicious!! Lip smacking good. I used Hershey’s special dark cocoa because that was all I had. Also, I didn’t have enough maple syrup so I used agave nectar also. This is brilliant. Thank you!
Yeah! So glad it turned out well!
I made this last night with organic 100% maple syrup (omitted the coconut oil and upped the raw cacao powder to 1/3 cup) and added some chopped walnuts on top. So good! My husband didn’t even know it was avocado. LOL!
Oh I’m so glad that you enjoyed it and I love reading about the successful substitutions!
Found you on Pinterest. Looks delish. I’ll have to try this…and soon! Thanks for sharing!