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Last Updated on December 6, 2020
Rich, creamy, and luscious, this vegan chocolate pudding is simply delicious! Top it with berries or bananas for an extra special treat!
Seriously, ever since I discovered the magic of melted coconut oil and avocados in pudding I have been an addict. Like this kind of addict but replace the burger with anything that has coconut oil and avocado in it:
The last time I went to the grocery store I bought 8 avocados and they were gone in 3 days.
Mr. Bejelly was shocked, like “raised double eyebrows” shocked.
At this rate, I’m going to have to move to California and buy a house with a grove of avocado trees to feed this beast. Well, I just tell myself that because I am getting sick and tired of this grey, rainy, did I say rainy, Portlandia.
Anyhow back to this super, insanely easy, and delicious recipe for vegan chocolate pudding.
I seriously want to give the person that invented the food processor a big bear hug.
The food processor is the lazy cooks MUST have kitchen appliances. If I had to make this dark chocolate pudding by hand, more than likely I would have only eaten 4 avocados so, actually, that might be a point against it.
Anyhow throw everything in your food processor and try not it eat it all in one sitting!
Vegan Chocolate Pudding
- 1 large avocado
- 2 large ripe bananas
- 1/2 cup coconut oil, melted
- 2 tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 4 tbsp unsweetened raw cacao
- Add all the ingredients to your food processor and pulse until completely blended.
- Pour into a large bowl and chill for 2 hours.
Amount Per Serving: Calories: 440Total Fat: 35gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 151mgCarbohydrates: 31gFiber: 7gSugar: 15gProtein: 3g
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Yummy recipe! I agree, I could absolutely live with an avocado orchard in my back yard! We can dream can’t we? 🙂
I just made this. Took me all of 5 minutes, and that was including a trip to the crib and patting that little butt back to sleep:-) I don’t have cacao, so I used cocoa powder and added an extra tbsp of raw honey and thinned it out a little bit with almond milk. It really is very tasty and is something I can share with my daughter….especially since everything I eat, I have to share lol! I also made your paleo wraps today and they were fabulous! Even my husband enjoyed them. We are new to the paleo lifestyle and I’m so thankful to have found your blog! Thank you for all you share!!
I’m so glad you like it Tara!
This looks delicious Kelly! So rich and creamy…pretty much the perfect dessert. 🙂
I used to live in Portland, so I know all about the gray, dreary days there. I love how green it is, but the rain can be oppressive!
hey kelly. how many days does this last in the fridge? does the avocado start to go bad or taste off? i wanna make it but i only cook for one and can’t eat it all in one night.
Joanna, you know this doesn’t last in my house, lol. I have kept in a tightly closed container for 4 days. It tastes better to me after it chills. I can often taste the avocado if I eat it too soon.
Can you taste the banana?
Nope. When I taste it right out of the food processor, I taste the avocado which is why I chill it.
omg! i love it!! thank you so much for sharing! I had some chilled coconut milk in my fridge, so i added some coconut milk instead of the oil – so yummie! you might give it a try? please let me know how you liked it!
have a nice day!
Yeah! I will have to try the coconut milk. My husband is not a fan of the taste of coconut which is why the oil works better in our house 🙂
Thanks so much for this amazing recipe!!! My picky husband loved it and so did my dinner guests!!!
Yeah! I’m so happy to hear that Alice 🙂
What kind of avocado do you use? The haas kind or the big green pear-shaped ones?
I use the Haas kind Judy 🙂