What is not to love? 5 ingredients - Diary Free- Gluten Free - Vegan 3 different flavored puddings. Quick and Easy.
Chocolate Avocado Pudding Base
1 large avocado (or 2 small), skin and seed removed
1 ripe banana, peeled
3 – 4 tablespoons cacao powder
3 – 4 tablespoons pure maple syrup, coconut nectar or date syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon, optional
Orange Chocolate Avocado Pudding
1/2 cup fresh squeezed orange juice, + more as needed
1 teaspoon or so orange zest, optional
Chocolate Espresso Avocado Pudding
1 teaspoon instant espresso powder
In a blender, combine the base pudding ingredients (along with any one of the optional flavor combinations) and blend until creamy.
Add water, a few tablespoons at a time, until smooth and creamy.
Typically I use 1/2 cup of water, unless making the orange flavored. Taste for flavor and adjust accordingly.
Pudding can be served at room temp, but I find it’s best when chilled in the refrigerator for a couple hours.
Top with a dollop of whipped coconut cream and shaved dark chocolate, cacao nibs or carob chips.
Leftovers can be stored in an airtight container in the refrigerator for 4 – 5 days. To freeze, store in popsicle molds for best results, can be kept in the freezer for up to 2 months.
Sourced from www.simple-veganista.com