Recipe: Mexican-style Chocolate Pudding
Categories: Desserts, Gluten Free, Vegan, Vegetarian
This is a rich, mildly sweet chocolate pudding that’s plant-based and easy to prepare. For the best presentation scoop it into individual bowls or ramekins immediately after making it and chill at least 2 hours. To dress it up a bit, top with a few berries, cacao nibs, or a bit of whipped cream (or your favorite whipped topping).
Ingredients:
- ½ cup unsweetened unflavored plant-based milk
- ¼ cup maple syrup or agave syrup
- ¼ cup unsweetened cocoa powder (use a high quality baking cocoa* – it’s worth the extra $$)
- 1 teaspoon vanilla paste (extract works as well, but the paste has better flavor)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon cayenne (or less, to taste)
- Small pinch of salt
- Small pinch of nutmeg
- 2 ripe medium avocados
Directions:
- Remove the pit of the avocados and scoop the flesh into the blender.
- Add the rest of the ingredients and blend very well, scraping down the sides of the blender with a rubber spatula as needed, until very smooth. The texture should be slightly thinner than f it’s very thick you may need an additional tablespoon or two of the milk.
- Portion into individual cups or a large bowl, depending on how you want to serve it, and chill (covered with a bag or plastic wrap) for at least 2 – 4 hours (or overnight).
* Splurge on a very good cocoa powder for this – you’re not using much and the flavor will be much better! Recommended brands that are widely available include Guittard, Callebaut, Scharffen Berger, and Valrhona. Either natural or Dutch (black) cocoa will work with this recipe.
Recipe Source: Bret Sarnquist, RDN Tahoe Forest Wellness
