This dairy-free chocolate avocado pudding isn’t your childhood chocolate pudding filled with artificial ingredients and jam-packed with preservatives. Instead, you can feel good eating this dessert because it's made with healthy avocados and cacao powder, dairy-free coconut milk, agave or honey, and a splash of vanilla and sea salt. That's it!
By now you may have seen a dozen different versions of the avocado chocolate pudding trending on the internet or in your favorite raw food cookbook, but they aren’t mine. I’ve spent some time in the kitchen, changing, tweaking, adding, and subtracting ingredients to find a scrumptious balance of lightly sweet and creamy chocolate that I think it just perfect for a dairy-free dessert.
The secret to making this recipe even better is letting it chill in the refrigerator for at least 30 minutes to set before eating it. Yes, I’ll admit, it may be hard not to eat right away, but I promise it will be worth your wait!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
Share this Post
|Prep Time||5 minutes|
|Passive Time||30 minutes|
- 2 medium ripe avocados use flesh only
- 1/2 cup organic coconut milk I recommend Trader Joe's brand
- 1/4 cup raw honey or agave nectar
- 1/3 cup organic cocoa powder
- 1 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- Place the avocados, coconut milk, honey or agave nectar, cocoa powder, vanilla extract, and salt into a blender or food processor. Blend on high 30 seconds or until the mixture is smooth and creamy.
- Pour the pudding into a bowl and refrigerate at least 30 minutes before serving.
- After dividing mousse into serving dishes, top with favorite fruits, nuts, or whipped cream and enjoy!
- Try a new twist on the chocolate flavor by adding 1/2 teaspoon orange, almond, or cherry extract to the pudding as it is being blended.
Recipe by Lisa Soldo-Johnson of www.culinarybutterfly.com