Creamy Chocolate Avocado Pudding

WFPB Chocolate Avocado Pudding

It's week #12 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week.

I don't make a lot of desserts, but I was in the mood for chocolate and decided to give this one a try. It's delicious!

The inspiration for this came from Kris Carr's website, where I found a chocolate avocado pudding recipe by Vanessa Labelle. 

Update: It appears that the original recipe I found is no longer on Kris Carr’s website, so I cannot link to it, but you can find an abundance of other healthy recipe ideas and wellness inspiration at kriscarr.com. 

What I like about this recipe:

  • It's chocolate! :)

  • Rich flavor

  • Light, smooth, and creamy texture

  • Much healthier ingredients than regular chocolate pudding

  • My kids loved it. (I didn't mention that it had an avocado in it, and they couldn't tell.)

Ingredients I Used:

  • One ripe avocado

  • 3 Tbsp cocoa powder

  • 1/2 cup pitted dates (I used Medjool dates.)

  • 1 1/4 cups almond or cashew milk (I made my own cashew milk by blending one cup of raw cashews [soaked in warm water for a couple hours, then drained] with 4 cups water in the Vitamix. It stores well in the refrigerator.)

  • 1 tsp vanilla extract

  • 3 Tbsp pure maple syrup (If you don’t do syrup, you could omit this.)

  • Pinch of salt

Creamy Chocolate Avocado Pudding Pin.jpg

Steps:

  • Mix the above ingredients in a high-powered blender until smooth and creamy.

  • Refrigerate.

  • Enjoy!

Note: You can freeze the pudding in small containers, which is super-convenient for packed lunches!

This post was originally published on March 21, 2018. 

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Kiley OwenWeeks 1-30, Whole-Food, Plant-Based, WFPB, light, smooth, creamy, healthy, dessert, simple, avocado, cocoa powder, medjool dates, almond milk, cashew milk, pure maple syrup, vanilla extract, delicious, easy, vegan, gluten-free, dairy-free, kid-friendly, freezer, packed lunch, school lunchComment