Ingredients
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For the base:
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1 ripe but firm avocado (about 200 grams)
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1/2 cup unsweetened cocoa powder (85 grams)
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1 tsp vanilla extract
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1/2 tsp sea salt
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1/4 cup filtered water
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For the cream:
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1/4 cup unsweetened coconut flakes, plus more for garnish
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1/4 cup unsweetened full-fat cashew milk beverage (not yogurt)
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1 tbsp maple syrup or agave nectar
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Optional Toppings:
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Sliced fresh fruit such as strawberries, raspberries, blueberries, or mangoes
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Shredded coconut
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Toasted coconut flakes
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Crushed nuts like almonds, walnuts, or pecans
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Chia seeds soaked in water (for a jelly-like texture)
Directions
Sub_title: A decadent, dairy-free chocolate avocado pudding recipe perfected with hints of cinnamon and lime juice. This vegan dessert takes just minutes to prepare and is guaranteed to become your new favorite!
Ingredients:
For the base:
* 1 ripe but firm avocado (about 200 grams)
* 1/2 cup unsweetened cocoa powder (85 grams)
* 1 tsp vanilla extract
* 1/2 tsp sea salt
* 1/4 cup filtered water
For the cream:
* 1/4 cup unsweetened coconut flakes, plus more for garnish
* 1/4 cup unsweetened full-fat cashew milk beverage (not yogurt)
* 1 tbsp maple syrup or agave nectar
Optional Toppings:
* Sliced fresh fruit such as strawberries, raspberries, blueberries, or mangoes
* Shredded coconut
* Toasted coconut flakes
* Crushed nuts like almonds, walnuts, or pecans
* Chia seeds soaked in water (for a jelly-like texture)
Instructions:
1. In a high-powered blender, combine all the ingredients for the base and process until smooth and creamy. Set aside.
2. Add the optional topping ingredients to small bowls and mix well. Keep them within reach for assembling the individual portions later.
3. Pour the prepared base into four serving glasses or ramekins. Using a spoon or piping bag, create a layer of the whipped cream mixture on top of each glass. Alternatively, you can simply pour the entire contents of the mixing bowl over the base.
4. Cover the filled glasses with plastic wrap and place them in the refrigerator for at least 2 hours, preferably overnight. The longer they sit, the firmer the consistency will become.
5. Just before serving, remove the glasses from the fridge and sprinkle some additional toppings if desired. You may also drizzle a bit of maple syrup or honey for extra sweetness.
Serves: 4
Difficulty: Easy
Nutrition Facts Per Serving (without toppings):
Calories: 228 kcal | Carbohydrates: 24 g | Fiber: 4 g | Protein: 2 g | Fat: 21 g | Saturated Fat: 1.5 g | Cholesterol: 0 mg | Sodium: 7 mg | Potassium: 240 mg
Total Time: 5 minutes + 2-hour chill
Steps
|
1
Done
|
In a high-powered blender, combine all the ingredients for the base and process until smooth and creamy. Set aside. |
|
2
Done
|
Add the optional topping ingredients to small bowls and mix well. Keep them within reach for assembling the individual portions later. |
|
3
Done
|
Pour the prepared base into four serving glasses or ramekins. Using a spoon or piping bag, create a layer of the whipped cream mixture on top of each glass. Alternatively, you can simply pour the entire contents of the mixing bowl over the base. |
|
4
Done
|
Cover the filled glasses with plastic wrap and place them in the refrigerator for at least 2 hours, preferably overnight. The longer they sit, the firmer the consistency will become. |
|
5
Done
|
Just before serving, remove the glasses from the fridge and sprinkle some additional toppings if desired. You may also drizzle a bit of maple syrup or honey for extra sweetness. Serves: 4 |
