Wednesday, August 29, 2012

Avocado Chocolate Pudding (Vegan)

I was extremely skeptical about this recipe. Vegan chocolate pudding? No, I told myself, that should not work. That won't work. I tried it anyway. It worked. Ridiculously well, actually.

You can blend this up in about 5 minutes and it is ready to eat immediately. No chilling and no stove required. All you need is a food processor. Simple as dump, blend, eat.

The original recipe (found here) called for regular non fat milk. I used almond milk instead to make it vegan-friendly.
This was my first time using agave nectar, and I am very happy with it. I will probably still use regular sugar in most of my recipes, simply because of the cost difference, however.

This recipe was a huge hit with my friends, and I will be adding it to the keep file :)


Vegan Chocolate Pudding

1 medium ripe avocado
1/4 cup cocoa powder
1/3 cup raw agave nectar
1/4 cup almond milk

Blend all ingredients into a blender until smooth and creamy. You may need to add more agave nectar depending on the size of your avocado. It's ready to eat immediately or you can also refrigerate.

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