Creamy Chocolate Avocado Pudding
A vegan, gluten-free, fiber-dense decadent chocolate pudding sans processed sugar and offers a serving each of a fruit and a veggie.
- 4 oz avocado (1 medium, ripe, pitted and flesh scooped out of peel)
- 8 oz sweet potato (1 medium, roasted and flesh scooped out of skin)
- 5 tbsp cacao powder (or sub with equal amounts of pure cocoa powder)
- 1/4 cup almond milk*
- 3 Medjool dates** (or sub with any other type, soaked in hot water for 7-10 minutes)
- 3 tbsp maple syrup***
- 3 tsp vanilla
- 1 tbsp dried shredded coconut (unsweetened, optional)
- 6 almonds (slivered or chopped, optional)
Preheat over to 400°F (204°C). Wash the sweet potato till its completely grit free. Add the potato with 3 tbsp of water to a baking dish; cover with a lid or aluminum foil and roast for 1 hour. (start this process at least 2 hours before making the pudding). Once roasted, peel and cool to room temperature.
Soak dates for 7-10 minutes in hot water. If using, toast the dried, unsweetened, shredded coconut either in a toaster over or on an iron skillet. Set aside to cool. Chop or sliver the almonds, set aside.
In a food processor add cooked sweet potato, avocado, cacao (or cocoa) powder, almond milk, soaked dates, maple syrup and vanilla. Process till all ingredients are well mixed. Top with toasted coconut flakes and chopped almond. This pudding also tastes great with almond coconut whipped cream and/or berries--strawberries, raspberries, and blueberries. Enjoy.
*can sub with any other type of vegan milk alternative.
**Add one more Medjool date if the pudding is not sweet enough to your taste.
***Add one more tablespoon of maple syrup if not sweet enough.
Make it in a blender: I have not tried it, but you should be easily able to make it in a blender.
- Make it low/no-sugar: decrease date count to 2 and maple syrup to 2 tbsp+add 3-4 tbsp of almond milk. I have tried it without any dates and maple syrup and it still tastes great--chocolaty and slightly sweet from sweet potatoes. Omit dates and maple syrup and add 1/2 cup of almond milk (instead of 1/4 cup).
- Quicker banana version: replace sweet potato with a medium, ripe (not overripe) banana.
- Sweet potato only version--if you don't have ripe avocado on hand, just add 1 small roasted sweet potato instead. Increase the almond milk amount by 2 tbsp.
- make ice cream: I have not yet tried this, but try freezing this to see if it turns into equally delicious ice cream.
Serving: 0.3cupCalories: 229kcalCarbohydrates: 42gProtein: 3gFat: 7gSaturated Fat: 2gSodium: 37mgPotassium: 610mgFiber: 7gSugar: 24gVitamin A: 8000IUVitamin C: 4.1mgCalcium: 60mgIron: 1.8mg