Every so often I get a powerful craving for chocolate pudding, but my dairy allergy prevents me from indulging in the traditional milk-laden recipe. While there are store-bought vegan variations on this old American classic, they are often loaded with sugar and preservatives that don’t sit well with my sensitive stomach. Here is a healthier substitute that tastes just as rich and creamy, but without the dairy and added sugars.
Avocados and coconut milk are high in healthy fats, so you can feel good about indulging in this pudding! I used raw cacao in this recipe, which I prefer to the alkali-processed cocoa powders – but you can use any unsweetened chocolate powder you have on hand. I highly recommend this recipe topped with fresh strawberries to serve…but fresh raspberries or blueberries would be delicious too! Nom!! ❤
Attributes: Vegan, gluten-free, soy-free, sugar-free, low-carb
Prep Time: 10 minutes (active) + 30 minutes (refrigeration)
3 ripe avocados, peeled and pits removed
½ cup full fat coconut milk
2 tablespoons hemp milk (or milk alternative of your choice)
6 tablespoons unsweetened raw cacao powder
1 – 1.5 tablespoons liquid or powdered stevia
2 teaspoons vanilla extract
¼ teaspoon cinnamon (optional)
¼ – ½ teaspoon fine ground sea salt (or to taste)
Fresh strawberries, sliced
Dusting of cacao powder
Combine avocados and all other ingredients in a food processor or high speed blender (start with less sweetener and salt, and add more as needed to taste). Process until smooth and creamy, scraping down the sides of your processing bowl/blender as needed. Divide into 4 small bowls, cover, and refrigerate for at least 30 minutes.
Serve topped with fresh strawberries and an additional dusting of cacao powder if desired.