I’ve been on a real chocolate kick recently and have been trying to come up with healthy alternatives to standard chocolate-y desserts. This week after going through a ton of different vegan pudding recipes, I’ve come up with my own quick and easy no-bake way to make vegan pudding, using two of my favorite ingredients—chocolate and coconut. This recipe is very simple to make and filled with healthy ingredients.
The avocado helps to keep the thick consistency of the pudding, and the banana and dates serve to sweeten it. Alternatively, you can exchange the coconut milk for almond milk and add extra almond butter and garnish with almond flakes for a chocolate-almond flavored dessert instead. The variations and toppings really are endless! Feel free to experiment with mixing in espresso powder and garnishing with mocha chips or mixing in freshly squeezed citrus juice and topping with berries for a fruity and creamy dessert. It is perfect as a weekday late night snack or summer party treat. Enjoy!
Chocolate Coconut Pudding
1 1/3 cup coconut milk (more if needed)
1 cup raw cacao powder
1 cup maple syrup (or sweetener of choice)
1 cup chopped pitted dates
¾ cup dark chocolate chips
1 and a half avocado
3 tbsp. Melted coconut oil
2 tbsp. Almond butter
1 tsp. vanilla extract
Pinch of cinnamon
Place all ingredients into a blender or food processor and blend until smooth.
Stir in chocolate chips
Pour mixture into glass jars and refrigerate for hours
Garnish with coconut flakes and serve!
You can keep the extra pudding in airtight containers in the fridge for a couple days afterward.
Also see: Double Chocolate Chip Date Muffins
Photo: Jessica Renae