This is for serious chocolate lovers. No sweet, milk chocolate people here... You must love the cocoa bean. This pudding recipe is a new staple in our house.
This recipe should accommodate most dietary restrictions. It's vegan, paleo-friendly, nut-free and extremely healthy. Most importantly, it's unbelievably delicious!
This recipe is also extremely easy: Throw everything into a food processor or high-speed blender and you're done!
- 2 ripe avocados, peeled and pitted
- 2.5 tablespoons coconut oil (melt yours if it's in a more solid form)
- 1/2 teaspoon nama shoyu or tamari (both of these are properly fermented) soy sauce
- 1/2 teaspoon balsamic vinegar
- 1/3 cup maple syrup (start with this and add a bit if you need it to be sweeter, but I urge you to go less sweet end because this is a rich dessert and you only need a few spoonfuls)
- 1/2 cup cocoa powder or raw cacao powder
- 1/4 teaspoon sea salt
I know, avocado? Soy sauce? Balsamic? Trust me on this one. You don't taste any avocado and the other funky ingredients do something magical in this recipe. Seriously, just trust me.
Put everything in a food processor or high speed blender and process until desired smooth texture.
- Feel free to use raw honey or another unrefined sweetener if you like.
- Add a bit of cinnamon
- Add some coconut milk for a thinner consistency
- Add a bit of cayenne pepper if you like that sort of thing
- Top with shredded coconut, nuts, seeds, cacao nibs, etc
NOTE: This pudding does not store well in the fridge, so make it and enjoy it OR store in the freezer for later.
What do you think of the recipe? Please leave comments below!