Ingredients
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3 large ripe avocados (about 2 small to medium Hass avocados)
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½ cup unsweetened natural cocoa powder
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⅓ cup plus 2 tablespoons rolled oats (not instant)
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¼ cup pure maple syrup or agave nectar
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2 medjool dates, pitted and chopped
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⅛ teaspoon sea salt or to taste
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¼ cup plant-based milk (such as almond, cashew, soy, or oat milk)
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2 tablespoons unsweetened non-dairy yogurt (optional)
Directions
Sub_title: Rich, decadent, and velvety chocolate pudding made with just a few simple ingredients! This dairy-free, oil-free, and refined sugar-free dessert gets its creaminess from avocados and cacao powder. Perfecto para la comida rápida y fácil!
Description:
This easy vegan chocolate avocado pudding is the perfect treat for any occasion. It’s rich, creamy, and indulgent without using any animal products, oils, or refined sugars. The secret lies in combining ripe avocados with unsweetened cocoa powder and sweetening it naturally with dates. You can serve it as a dessert, topped with fresh fruit, nuts, or coconut flakes, or enjoy it as a healthy snack on the go. ¡Delicioso!
Ingredients:
• 3 large ripe avocados (about 2 small to medium Hass avocados)
• ½ cup unsweetened natural cocoa powder
• ⅓ cup plus 2 tablespoons rolled oats (not instant)
• ¼ cup pure maple syrup or agave nectar
• 2 medjool dates, pitted and chopped
• ⅛ teaspoon sea salt or to taste
• ¼ cup plant-based milk (such as almond, cashew, soy, or oat milk)
• 2 tablespoons unsweetened non-dairy yogurt (optional)
Instructions:
1. In a high-speed blender, combine all the ingredients until smooth and creamy. If you prefer a thinner consistency, add more plant-based milk as needed.
2. Transfer the mixture to individual serving bowls or glasses and refrigerate for at least 2 hours or overnight.
Difficulty: Easy
Serves: 4 servings
Note: This recipe is adapted from Minimalist Baker.
Steps
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1
Done
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In a high-speed blender, combine all the ingredients until smooth and creamy. If you prefer a thinner consistency, add more plant-based milk as needed. |
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2
Done
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Transfer the mixture to individual serving bowls or glasses and refrigerate for at least 2 hours or overnight. Difficulty: Easy Serves: 4 servings Note: This recipe is adapted from Minimalist Baker. |
