But Make It Vegan: Chocolate Pudding
Recipe for Environment 911
Sometimes you have a craving for pudding (or chocolate in general), but don’t want to over-indulge. This recipe feels like the best of both worlds, as it will curb that chocolate craving and provide nutrition, and you’ll never guess there are avocados in it! You’ll want to adjust the taste based on what you prefer.
More or less banana, or maybe some more cocoa or spices. If you have some picky eaters that prefer a more milk-chocolate taste, you can add a bit of coconut sugar. Just try not to eat it all while you’re taste-testing!
PUDDING INGREDIENTS
2 ripe medium avocados
1 medium banana
1/2 cup cacao powder (double check it’s vegan)
6-8 dates (roughly 1/4 cup)
1/2 cup plant-based milk
1/2 tsp ginger
1/2 tsp cinnamon
1/2 nutmeg, fresh is best if you have it
OPTIONAL TOPPINGS
Non-dairy whipped cream
Fresh fruit
Mint
Sprinkle of fresh nutmeg, or cinnamon
INSTRUCTIONS
Soak the dates either overnight or in a bowl with very warm water for 10 minutes. This softens them and makes them easier to blend. If your blender is high-powered enough, you might not even need this step.
Put all pudding ingredients into a food processor, high-powered blender, or if you don’t have either, try an immersion blender. If the mixture is way too thick, add a bit more non-dairy milk, and if it’s too thin, add more banana or avocado.
Pour into glasses (wine glasses will work) or small bowls.
Optionally chill in fridge for an hour.
Top with desired toppings and serve.
Makes 2 large or 4 small servings