Dark Chocolate Mint Pudding (dairy-free, gluten-free, paleo, vegan)
When your sweet-tooth chocolate loving husband gobbles it up and says, “This is delicious. Is it going on the blog?”
Of the food Shounek asks for most I think it might be dessert. Honestly, I don’t make dessert often (probably because I’m not much of a baker). So, when I do whip up a dessert, I like it to be with few ingredients and no bake. Chocolate pudding made with avocados fits the bill. The recipe uses only 6 ingredients and it’s rare we don’t have already have them all on hand.
If you haven’t heard of pudding made from avocados, don’t run the other way yet. Avocados contain healthy fat and have the perfect creamy texture to be transformed into a sweet, chocolate-y dessert. You’ll want to be careful in selecting the avocados you use. Too firm and you won’t get a smooth texture. Too soft or brown and you’ll have a rotten avocado taste. Select avocados that are ripe, but firm and have green flesh all the way through.
This chocolate pudding is...
rich
healthy
decadent
creamy
slighty sweet
Feel free to eat just as it's made, or add toppings. We like it topped with Enjoy Life mini chocolate chips and shredded coconut.
Dark Chocolate Mint Pudding
{Dairy-free, gluten-free, paleo, vegan}
Serves 2
Active time: 5 minutes
Total time: 15-20 minutes
Ingredients:
2 small or 1 large avocado (ripe but firm, no brown spots)
3 Tbsp raw honey (or maple syrup for vegan version)
¼ tsp pure vanilla extract
½ tsp pure peppermint extract
2 Tbsp unsweetened non-dairy milk (I used unsweetened coconut milk. Almond milk will work too)
3 Tbsp raw cacao (cocoa powder will work, but will the end result will not be as chocolatey)
Instructions:
Cut the avocados in half and remove the pit.
Add to a food processor along with non-dairy milk and extracts.
Puree until completely smooth, no lumps should be visible. This will ensure a silky pudding! At this point it’ll still be bright green.
Once your mixture is very smooth, add the remaining ingredients.
Scrape down the sides of the container as need to combine completely.
Chill for 10-15 minutes. Serve immediately.
Notes:
You can make this in a blender, but a food processor is easier. If using a blender, be sure to scrape down the sides are you go to be sure it’s well mixed.
This is really best served immediately. Because there’s no citrus to slow down the browning of avocado, if you leave this to sit too longer in your refrigerator it will quickly go bad. Leaving it one day is fine, but be sure to transfer to an airtight container.
