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raw chocolate avocado pudding (3 ways)

5.0

(2)

simple-veganista.com

Your Recipes

Prep Time: 5 minutes

Total: 5 minutes

Servings: 2

Author : Julie | The Simple Veganista

Ingredients

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1 large avocado (or 2 small), skin and seed removed1 ripe banana, peeled3 – 4 tablespoons cacao powder3 – 4 tablespoons pure maple syrup, coconut nectar or date syrup1 teaspoon vanilla extract1/4 teaspoon cinnamon, optional1/2 cup fresh squeezed orange juice, + more as needed1 teaspoon or so orange zest, optional1 teaspoon instant espresso powder

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Instructions

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Step 1

In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy, stopping to scrape down the sides as needed. Add water, a few tablespoons at a time, as needed for desired consistency. Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly.

Step 2

Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours.

Step 3

Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips.

Step 4

Serves 2

Step 5

Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.

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