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.
1 can coconut cream (13.66-oz.)
4 medium-sized ripe Hass avocados, chopped
1/4 cup unsweetened chocolate almond milk
6 tablespoons unsweetened cocoa
1/4 cup pure maple syrup
3 tablespoons unsulfured molasses
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla extract
3 tablespoons peanut butter powder (such as PB2)
1/2 cup chopped roasted, salted peanuts
1/4 teaspoon flaky sea salt (such as Maldon)
Added sugars 12g
Calcium 6% DV
Potassium 16% DV
How to Make It
Place can of coconut cream in refrigerator, and chill at least 1 hour.
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.
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.
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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