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The summer is almost over but there’s still time to enjoy some chilled treats before the fall weather hits. One of our family’s favourites is chocolate pudding. Vegan chocolate pudding can by found in grocery stores, though I haven’t found a brand that’s healthy enough to regularly give my children, and I like puddings with a creamier texture and not the jelly-like texture that many have. I wanted to give my kids a healthier version of chocolate pudding that’s free of dairy, sugar, artificial colouring and additives, but still delicious. Here’s my recipe for chocolate pudding that’s completely junk-free. The creaminess comes from avocado which also provides healthy fats, vitamin E, iron and other nutritional goodies. The sweetness comes from Medjool dates, a good source of magnesium and B6. I use raw cacao instead of highly processed cocoa powder. Combined together you get a great brain food! It’s yummy enough that the kids won’t know they are eating a vegetable; you can’t taste the avocado.
This pudding will really fill you up. It’s healthy enough to enjoy at breakfast, especially with some chopped nuts and freshly sliced banana. We’ve also had it for dessert topped on a brownie!
Four Ingredient Creamy Chocolate Pudding
Vegan, Sugar-free, Raw, Gluten-Free, Nut-free option, Soy-free option, Paleo
10 Medjool dates, pitted
Half of a fresh avocado
2 tbsp nondairy milk (I use sugar-free homemade almond milk or you can use coconut milk)
1 tbsp raw cacao powder (I use Camino brand which is organic and fair trade)
Optional toppings: cacao nibs, mint leaves, berries, hemp seeds, coconut flakes, etc.
For the creamiest results, first soak the dates for at least 15 minutes in warm water then drain. Combine all ingredients in a blender until smooth. I use my Blendtec with the Twister Jar for best results. (Have I mentioned lately how much I love my Blendtec? I LOVE IT! If you want to get your own, use this link for free shipping to the US and this link for free shipping in Canada.)
Makes 1 cup.
For a fun treat, make a Chocolate Pudding Parfait with the pudding by using an equal amount of vanilla yogurt (I use homemade almond yogurt or Yoso brand coconut yogurt) or banana ice cream (nothing but frozen whipped bananas) and berries or granola. I used chocolate mint leaves from my garden as the garnish for the photo above. Chill in the freezer or fridge until ready to serve. Enjoy! This recipe is being shared on Virtual Vegan Linky Potluck and Healthy Vegan Fridays!