This avocado chocolate pudding recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available) submitted by Carly Hanellin (photography by Shane Stolz). It uses whole food ingredients and is lighter than many other similar recipes.
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Google Play or Kobo: www.godairyfree.org/snackable-ebook
And doesn’t it look amazing? To give this avocado chocolate pudding some extra pizzazz when serving, Carly topped it with CocoWhip, fresh mint, fresh seasonal berries, and a smattering of nuts. Of course, it will taste pretty darn good on its own, without the garnishes, and is a relatively nutritious dessert.
Special Diet Notes: Avocado Chocolate Pudding
For nut-free avocado chocolate pudding, substitute coconut milk beverage for the almond milk beverage, and of course, skip the optional nuts.
Raw cacao powder? Raw cacao powder is made by cold-processing the beans. It’s becoming more readily available with brands like Navitas Naturals. If you don’t have any on hand, you can substitute your favorite, good quality cocoa powder.
- 2 medium bananas
- ½ medium avocado
- ¼ cup So Delicious Dairy Free Almond Milk Beverage
- 3 tablespoons raw cacao powder
- 2 tablespoons pure maple syrup
- Vanilla bean or extract, to taste
- Fresh mint
- Fresh Berries
- Chopped nuts
- So Delicious Dairy Free CocoWhip
- To make the avocado chocolate pudding, place the banana, avocado, almond milk, cacao powder, maple syrup and vanilla in a food processor or blender and blend until smooth.
- Put mixture in a container, cover and refrigerate for an hour or longer.
- To serve, optionally top with fresh mint, berries, nuts and/or CocoWhip.
- Blend all ingredients in food processor and put in fridge to chill for an hour or so, then serve and enjoy!
- *So delicious Cocowhip, fresh mint, berries, nuts (optional toppings)