Chocolate Avocado Pudding with Coconut Whipped Cream
Ingredients (serves 6):
For the Pudding:- 2 large avocados
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- Pinch of salt
- 1/2 cup maple syrup (or more depending on desired sweetness)
- 1/4 cup fresh orange juice
- 1/4 cup almond milk (or other non-dairy milk)
- 1 can full fat coconut milk, chilled in the refrigerator over night
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 6 medjool dates, pitted
- 1/2 cup walnuts
To Top it Off (Optional):- Chopped walnuts
- Cocoa nibs (or vegan chocolate chips)
Instructions:
1. To make the pudding: Add all ingredients to a food processor and blend until smooth, adding more almond milk if needed. Divide between small bowls or cups and cover with plastic wrap (pressing it down to make sure the puddings don't form a skin). Chill for a few hours or overnight.
2. To make the walnut-date spread: Soak dates in 2/3 cup warm water for 10 minutes to soften. Add to a food processor or blender with your walnuts and blend until smooth, scraping down the sides as needed.
4. To make the coconut whipped cream: Chill your can of coconut milk in the fridge over night. Make sure not to tip or shake the can; we do this so the cream will separate from the milk. When you're ready to whip, chill a large mixing bowl in the fridge for 10 minutes. Open the can of coconut milk and scrap the cream off the top, reserving the liquid on the bottom for smoothies, etc. Place the cream in your bowl and beat with a mixer for a few seconds until smooth. Add vanilla and powdered sugar and beat until fluffy, about 5 minutes.
5. To assemble: Remove the pudding from the fridge and top with whipped cream, date-walnut spread, chopped walnuts and cocoa nibs. Enjoy immediately or store in the fridge for up to a few days.