When you need a chocolate fix, you need this vegan chocolate pudding.
It’s been one of my favorite go-to dessert recipes for years. The inspiration for it came from a bonus recipe pack for the Oh She Glows cookbook. It’s incredibly easy to whip up and, even better, is free of added sugars so it doesn’t give you the crash and burn that typically happens with desserts.
When you first mix it up, it has the texture of pudding, but will take on the texture of a thick mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/4 cup at a time (I prefer unsweetened vanilla almond milk).
A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.
Here’s the recipe for the vegan chocolate pudding, but if you want a little story I share along with is, scroll to the bottom as well.
Vegan Chocolate Pudding (printable version below)
Ingredients
- 1 ripe avocado, pitted and peeled
- 1 14.5 oz can full fat coconut milk
- 2/3 c. date paste
- 3/4 c. unsweetened cocoa powder (try fair trade!)
- 2 tsp. vanilla
- 2 scoops 100% pure stevia powder
- 1/2 tsp. cinnamon
- 2 T almond butter (optional)
- unsweetened non-dairy milk as needed
Instructions
- Add date paste, breaking into small pieces to help with the blending.
- Add remaining ingredients (except nondairy milk),
- Blend ingredients until smooth, anywhere from 3-5 minutes.
- If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
- Eat immediately or place in refrigerator for later.
Recipe Notes
- If you can’t find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it’s best to buy Medjool dates with the pits still in them and simply remove the pits just before using.
- An avocado that easily yields when gently pressed and is free of bruises works best.
- Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.
- I use roasted almond butter in my recipe, but you also can use peanut butter or leave it out completely. If you want to keep it raw, use raw almond butter.
- This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.
An essential recipe for your vegan kitchen, this vegan chocolate pudding is easy to make and perfect for satisfying your chocolate craving without any added sugar.
- 1 ripe avocado pitted and peeled
- 1 14.5 oz can full fat coconut milk
- 2/3 c. date paste
- 3/4 c. unsweetened cocoa powder try fair trade!
- 2 tsp. vanilla
- 2 scoops 100% pure stevia powder
- 1/2 tsp. cinnamon
- 2 T almond butter optional
- unsweetened non-dairy milk as needed
- Add date paste, breaking into small pieces to help with the blending.
- Add remaining ingredients (except nondairy milk),
- Blend ingredients until smooth, anywhere from 3-5 minutes.
- If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.
- Eat immediately or place in refrigerator for later.
*See post for extra tips
A sweet chocolate story…
Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.
My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library. The first time was for a research project in second grade and just for fun after that. I like his style.
And reading through that book, it suddenly clicked with me why chocolate’s health benefits are touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.
Of course, chocolate stops being a health food when paired with sugar and milk. Which is why this vegan chocolate pudding is the answer to keeping your taste buds and your body happy.
I’m intrigued yet skeptical–so much so that I’m going to have to try this! It looks amazing and knowing what’s in surprises me. Thanks for sharing.
-http://youmustlovefood.com
I look forward to hearing your reaction to the recipe. 🙂 If it’s not as sweet as you’d like, you can always add more dates – try 1/4 c. extra to start.