This post is all about vegan chocolate pudding.
There, I said it. And, I think I know what some of you are thinking. “Gross” and “Why?” come to mind.
Think what you will, but don’t knock it until you try it. I’m here to tell you that it’s good. And I honestly think you’re going to like it. If I didn’t, I promise I wouldn’t write about it. You know that, right?
I have something else to tell you. My tummy and lactose do not get along. They battle. It hurts. So, when I came upon this recipe last week, it piqued my interest. It was posted on a blog called Healthy Crush that is authored by Jenny, an old colleague and friend from my New York City days. The recipe sounded simple enough. I knew that separately I love chocolate, avocado and dates. I wasn’t convinced they’d be a winning combination, but I wanted to give them a shot. The result was nothing short of a dream sans cream. Also, it takes virtually no time to whip up a batch and impress your friends, from vegan to voracious omnivore.
I added a hefty dash of espresso powder to the pudding, which is completely optional but I highly recommend. It enhances the chocolate flavor and diminishes the essence of avocado. You can serve this pudding on its own or with fresh fruit, nuts, or coconut flakes.
Dreamy Chocolate Pudding
Adapted from Healthy Crush
Serves 2-4, depending on the size of your sweet tooth
1 whole avocado
1/3 cup dates
3/4 cup almond milk
1/4 cup cacao powder (I like this brand)
1 teaspoon instant espresso powder (optional)
Combine avocado, dates and almond milk in a blender or food processor until smooth and creamy. The dates are sticky and don’t combine easily – so you should pulse then pause to stir the mixture in between blending.
Next, add the cacao and espresso powder. To avoid getting it everywhere, mix with a spoon and then blend to combine. The pudding will have a creamy consistency.
Serve immediately if you like your pudding less thick. To thicken, put the mixture in a bowl and pop it in the fridge. The pudding will set in an hour or so.