Friday, March 9, 2012

Vegan Chocolate Pudding

Even though I promised myself to blog a new recipe on a semi regular basis, I've let myself slip this week. I got caught up reading the Hunger Games trilogy. The books were so excellent I couldn't put them down! A lot of things got neglected while I was reading away, including my kitchen. Now that I've finished the series and am resting up since throwing my back out last night (thanks Logan), I hope to get up to speed with the posts.

I've had this one in my arsenal for a couple months now. I got the recipe from Kelli over at animal-friendly eating. It's a great place to find vegan recipes. This is the only one that I've tried so far, but I can't wait to try her recipe for vegan sugar cookies next week for St. Patrick's Day. I wasn't sure what to expect with this recipe. Blending avocados with cocoa powder didn't sound very appetizing, but I'm glad I tried it anyways! The result came out just like a traditional chocolate pudding, and it was delicious. I've made it a couple times since then, and it's always a hit. It the most tasty when topped with bananas and cinnamon, but feel free to get creative with other toppings!

Vegan Chocolate Pudding
Serves 4

  • 2 avocados
  • 1/2 cup of agave
  • 4 Tbsp. water
  • 1 tsp. vanilla
  • 2 Tbsp. melted coconut oil
  • 5 heaping Tbsp. of cocoa powder
  • Dash of salt

  1. Blend everything together in a blender or food processor until smooth.
  2. Divide the pudding into 4 dishes, cover, and put in the fridge to chill for a few hours.
  3. Add any desired toppings, and enjoy!


  1. This was amazing. My avacados were cold, so this pudding was ready to eat instantly. It was almost too rich. Next time I might stick with only 4 tablespoons of cocoa. Delicious! thanks a ton.