This Decadent Vegan Chocolate Pudding is a delicious, whole-foods based dessert that tastes so good you would never know is vegan, gluten-free, low-carb, Keto friendly and most importantly mom & toddler approved.
Decadent Vegan Chocolate Pudding
I’ve said it before and I will say it again, I have a serious sweet tooth!
In my quest to find sweet desserts that are both nutritious and delicious, I have found that avocado makes an excellent base for desserts.
With nearly 20 different vitamins and minerals, avocados can fuel your body and provide a great source of anti-inflammatory nutrients.
These tasty fruits are high in a vitamin known as folate, which is critical during pregnancy, as well as B vitamins, lutein, vitamins C & E.
Plus, they are high in monounsaturated fat – the GOOD fat which helps to lower bad cholesterol levels.
I made this Decadent Vegan Chocolate Pudding during one of my morning news segment on Good Day Rochester and everyone loved it.
And as usual I had my little taste tester not far behind, and guess what – he LOVES this recipe, too. Just look at that face 🙂
Eating healthy is all about making small changes. This pudding is actually much easier to make than traditional box pudding because you do not need to let it set.
Just pull out that food processor and in two minutes you’ll be in chocolate dessert heaven. Aside from the delicious and creamy chocolate taste, this dessert is packed full of nutrition – which is often rare for dessert!
Decadent Vegan Chocolate Pudding
Ingredients
- 2 perfectly ripe avocados
- 1 cup fresh raspberries
- ¼ cup honey or agave
- ¼ cup unsweetened cocoa powder
- ¼ cup plant-based milk
- 1/2 teaspoon cinnamon
Instructions
- Cut the avocado in half and remove the seed.
- Scoop each half into the food processor.
- Add the raspberries, honey, cocoa powder, milk, cinnamon, and nutmeg.
- Pulse on high for 60-90 seconds, scraping down the edges and blend again as needed.
- Garnish with more fresh berries and raw cacao nibs or chocolate chips as desired.
Notes
To make this recipe Keto friendly, substitute the honey or agave for 2 tablespoons of a non-nutritive sweetener, like stevia.
Nutrition Information:
Amount Per Serving:Calories: 270 Saturated Fat: 2.5g Sodium: 20mg Carbohydrates: 32g Fiber: 10g Sugar: 19g Protein: 3g
DON’T FORGET YOUR MEAL PLAN
If you’re looking for additional help in meal planning or discovering new and delicious recipes to try, be sure to download my Free eBook – The Happy & Healthy Flexible Meal Plan below:
Have you tried this recipe? Be sure to tag me on Facebook, Instagram, or let me know in the comments below ♥
Have you tried this recipe? Be sure to tag me on Facebook, Instagram, or let me know in the comments below ♥
Welcome! I’m Emily Kyle, a nationally recognized media registered dietitian nutritionist & holistic cannabis practitioner providing holistic health care for those living with autoimmune and inflammatory conditions. To help you, I offer food sensitivity testing, cannabis education, and this blog which provides free resources including anti-inflammatory recipes, holistic health, wellness and nutrition related articles, and evidence-based cannabis education.
Emily Kyle says
January 13, 2019 at 9:08 amJust for garnishing, but you could certainly add them in with the avocado if you wanted for a raspberry pudding. Thanks for the catch, Jen!
Jen Moseley says
January 12, 2019 at 9:19 amI notice in the recipe it mentions a pint of frozen raspberries but in the instructions they aren’t mentioned – are those added in with the avocado in the food processor? Or are those just for the garnishing?