Gina DeSimone
Active Time
10 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 8 (serving size: 1/3 cup)

Plant lovers rejoice—this vegan pudding delivers ultra-creamy lusciousness with absolutely zero dairy.

Buttery avocado provides silky texture, while maple and molasses deliver balanced sweetness. Look for coconut cream near the coconut milk; it whips up into a fluffy whipped cream substitute that gets even better with the addition of protein-packed peanut butter powder.

How to Make It

Step 1

Place can of coconut cream in refrigerator, and chill at least 1 hour.

Step 2

Place avocados and milk in a food processor. Process until smooth, about 30 seconds, scraping down sides as needed. Add cocoa, maple syrup, molasses, fine salt, and vanilla; process until smooth, about 10 seconds. Pour into a bowl, and place plastic wrap directly on surface to prevent a film from forming. Chill at least 1 hour before serving.

Step 3

When ready to serve, spoon off separated chilled coconut cream (thicker layer that forms on coconut milk); place coconut cream in a medium bowl, and reserve coconut milk for another use. Add peanut butter powder to coconut cream, and beat with an electric mixer at medium-high speed until resembling whipped cream, about 1 minute.

Step 4

Divide avocado pudding among serving bowls. Dollop each with 1 tablespoon whipped coconut cream; sprinkle with peanuts and flaky salt. Serve immediately.

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